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Publications by Hasmadi M.
Characteristics of Rambutan (Nephelium Lappaceum L.) Seed Fat Fractions and Their Potential Application as Cocoa Butter Improver
Food Research
Food Science
Related publications
Preliminary Study of Rambutan (Nephelium Lappaceum) Seed as Potential Biocoagulant for Turbidity Removal
Advanced Materials Research
Physicochemical and Nutritional Composition of Rambutan Anak Sekolah (Nephelium Lappaceum L.) Seed and Seed Oil
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Pengaruh Ekstrak Daun Rambutan (Nephelium Lappaceum L.) Terhadap Kematian Larva Nyamuk Aedes Aegypti
Jurnal SAGO Gizi dan Kesehatan
Identification of Major Phenolic Compounds From Nephelium Lappaceum L. And Their Antioxidant Activities
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Identifikasi Mikroorganisme Rizosfer Tanaman Rambutan (Nephelium Lappaceum) Di Kabupaten Kutai Kartanegara, Kalimantan Timur
Agrifarm : Jurnal Ilmu Pertanian
Green Synthesis of Silver Nanoparticle Using Rambutan (Nephelium Lappaceum L.) Peel Extract and Its Antibacterial Activity Against Salmonella Parathypi A.
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
Aktivitas Antioksidan Ekstrak Etanol Dan Fraksinya Dari Kulit Batang Rambutan (Nephelium Lappaceum Linn) Menggunakan Metode DPPH
Window of Health : Jurnal Kesehatan
Enzymatic Interesterification of Palm Fractions for the Production of Cocoa Butter Alternatives
Journal of Oil Palm Research
Renewable Energy
Crop Science
Food Science
Sustainability
Biomaterials
Agronomy
the Environment
STUDI PENGARUH JENIS DAN KONSENTRASI ZAT FIKSASI TERHADAP KUALITAS WARNA KAIN BATIK DENGAN PEWARNA ALAM LIMBAH KULIT BUAH RAMBUTAN (Nephelium Lappaceum)
Dinamika Kerajinan dan Batik: Majalah Ilmiah
