Dr. Wiwit Murdianto

Lecturer
Mulawarman University, Indonesia

Highest Degree
Ph.D. in Food Sciences from Mulawarman University, Indonesia

My URL
https://livedna.org/62.25466

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Area of Interest:

Food Science and Technology

Food Bio-Safety

Food Analysis

Food and Nutrition

Food Biotechnology

Murdianto, W., 2013. Effect of types of solvents and length of extraction on rendents, acid numbers and sensory properties of soybean oil. Media Sains Kopertis, Vol. 6. .

Murdianto, W., 2012. Effect of sodium bicarbonate on vitamin C, total dissolved solids and sensory value of carbonated pineapple fruit juice. J. Teknol. Pertanian Unmul, Vol. 8. .

Murdianto, W., 2010. The effect of addition of Carboxy Methyl Cellulose (CMC) and maturity level of pineapple fruit on the quality of pineapple jam. J. Teknol. Pertanian Unmul, Vol. 6. .