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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p01
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358-369

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p03
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p04
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p05
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Boy Darwin Situmorang, Bambang Admadi Harsojuwono, Amna Hartiati

391-400

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p06
Abstract views: 229, PDF downloads: 983
DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p07
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p08
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PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB

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417-428

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p09
Abstract views: 351, PDF downloads: 1786

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Ni Wayan Titin Kartika Sari, G. P. Ganda Putra, Luh Putu Wrasiati

429-440

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p10
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STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG

Dewa Made Dwi Pradana Putra, Bambang Admadi Harsojuwono, Amna Hartiati

441-449

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p11
Abstract views: 291, PDF downloads: 2576
DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p12
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p14
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TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN BALI BAKERY

Eka Kadalora, A.A.P.Agung Suryawan Wiranatha, Amna Hartiati

478-487

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p15
Abstract views: 160, PDF downloads: 294