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Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature]

Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water.Storage temperatures might affect the physicochemical Outdoor Sofa with Cushion and microbiological characteristics of ketupat.The objective of this research was to observe the effect of 2 rice varieties with different

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