D

Danu, Danny Handriadi and Wijaya, C. Hanny (2008) The Effect of Different Heat Treatments on The Quality of Ready-to-Cook “Rendang” Seasoning Paste and the Implementation of the Paste in a Catering Service. Bachelor thesis, Swiss German University.

N

Natalia, Rita and Purwadaria, Hadi K. (2009) Induced Heating Gelatinization to Improve Crispiness of Cassava Chips. Bachelor thesis, Swiss German University.

P

Prayoga, Christian Mahesa and Ahmad, Usman (2009) Determination of Thermal Diffusivity of Patin Fish Sausage in Heat Processing. Bachelor thesis, Swiss German University.

S

Setiono, Ruth Damayanti and Puteri, Maria Dewi P. T. Gunawan and Prabawati, Elisabeth K. (2014) Stability Analysis of Sambal Chili Sauce Without Chemical Preservative for Commercial Use. Bachelor thesis, Swiss German University.

Y

Yonathan, Yohanes and Cahyana, Antonius Herry and Santoso, Filiana (2009) Study of Antioxidant Activity of Fish-By-Product Hydrolysate Obtained by Enzymatic and Microwave Hydrolysis. Bachelor thesis, Swiss German University.