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Publications by Wahniyathi Hatta
The Physicochemical Characteristics of Whey Dangke Fermentation Powder at Various Levels of Carrageenan and Drying Time
Jurnal Ilmu-Ilmu Peternakan
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Figure 24: Buffering Time at Various Steady and Oscillating Power Levels.
Effects of Wasabi (Wasabia Japonica Matsum) on the Physicochemical Characteristics of Baechu Kimchi During Fermentation
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Evaluation of Drying Characteristics of Waste Gypsum Powder by Permeation Test of Heated Air
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Whey Powder, Ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach
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