Sensorial properties of cooked rice samples from the Merauke Regency-Reference-Cited by-同舟云学术

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Sensorial properties of cooked rice samples from the Merauke Regency

Published:2023 Issue: Volume: Page:
ISSN:0094-243X
Container-title:THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”
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Author:

Devi Anastasia Fitria,Mulyaningsih Enung Sri,Anggraheni Yuliana Galih Dyan,Sulistyowati Yuli,Adi Eko Binnaryo Mei,Nuro Fiqolbi

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0115836

Reference30 articles.

1. M.O.A. Manikmas, Analisis Kebijakan Pertanian 8(4), 323–338 (2010) (in Bahasa Indonesia).

2. I. Subiksa, Jurnal Sumberdaya Lahan 2(2): 83–94 (2008) (in Bahasa Indonesia).

3. Statistics Indonesia in the Merauke Regency, Merauke Regency Statistics of Food Crops 2016 (BPS Merauke, Merauke, 2017), p.8 (in Bahasa Indonesia).

4. A.P. Tjilen, F. Fitriani, H. Tambayong, A.Y. Maturan, S.W. Ririhena, S.W., and F.Y. Manuhutu, IJMET 9(12): 167–176 (2018).

5. E.S. Mulyaningsih, Final Report on Research Collaboration between LIPI and Merauke Regional Planning, Research, and Development Body (Research Center for Biotechnology LIPI, 2019), p.2 (in Bahasa Indonesia).

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