Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rosniati, Rosniati"'
Autor:
Putra, Nicky Rahmana, Mohd Faizal, Azrul Nurfaiz, Harsanti, Elisabeth Srihayu, Rosniati, Rosniati, Krismawati, Amik, Arifin, Zainal, Ngurah Arya, Nyoman, Rahman, Rahman, Rizkiyah, Dwila Nur, Airlangga, Bramantyo
Publikováno v:
Nordic Pulp & Paper Research Journal; Jun2024, Vol. 39 Issue 2, p83-99, 17p
Publikováno v:
SANGIA JOURNAL OF ARCHAEOLOGY RESEARCH. 5:62-77
Penelitian ini menjelaskan tentang akulturasi ragam hias pada makam La Ode-Ode dan raja Jin di dalam Benteng Lipu Kecamatan Kulisusu Kabupaten Buton Utara. Tujuan dalam penelitian ini adalah untuk Menjelaskan bentuk arsitektur dan makna makam La Ode-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::848bc0383c16eb9236965fe505715bec
https://doi.org/10.33772/sangia.v5i1.1160
https://doi.org/10.33772/sangia.v5i1.1160
Publikováno v:
AIP Conference Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdacfce8690c7a2c83053e3ef9569a8c
https://doi.org/10.1063/5.0106566
https://doi.org/10.1063/5.0106566
Publikováno v:
AIP Conference Proceedings; 11/3/2022, Vol. 2578 Issue 1, p1-7, 7p
Autor:
Medan Yumas, Rosniati Rosniati
Publikováno v:
Biopropal Industri, Vol 5, Iss 1 (2014)
The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bio
Externí odkaz:
https://doaj.org/article/9ff3ca6340a845afa77527db0cba7224
Publikováno v:
Jurnal Industri Hasil Perkebunan. 16:70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cc09cd8f69c152afd1ae2ecc7a2ad5d
https://doi.org/10.33104/jihp.v16i2.7052
https://doi.org/10.33104/jihp.v16i2.7052
Autor:
Rosniati Rosniati
Publikováno v:
Jurnal Industri Hasil Perkebunan. 11:33
The aim of this study was to develop the instant chocolate-soybean beverage as a health drink formulated from fermented and non-fermented cocoa powder, sucrose, and soymilk powder (creamer). The research methodology uses experimental methods and anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7e78e51218b7bf6375d3d5b10baa422
https://doi.org/10.33104/jihp.v11i1.3408
https://doi.org/10.33104/jihp.v11i1.3408