| TEKNOLOGI FROZENDOUGH DAN SOURDOUGH DN Putri, L Windiana, OP Pakpahan UMMPress, 2020 | 7 | 2020 |
| PERFORMANCE EDIBLE COATING CONTAINING OLEORESIN FROM GINGER EMPRIT (ZINGIBER OFFIVINALE VAR. AMARUM) AND ITS EFFECT ON CONSUMER PREFERENCE PROPERTIES. OP Pakpahan, C Anggita, S Cahyanti, DN Putri, SA Monica Carpathian Journal of Food Science & Technology 11 (3), 2019 | 6 | 2019 |
| Study of proportions seaweed Eucheuma cottonii L. and cooking time on quality of functional of seaweed dodol D Hermawan, W Warkoyo, C Jasmine, OP Pakpahan Omni-Akuatika 14 (2), 37-42, 2018 | 6 | 2018 |
| Evaluation of comparative scenarios from different sites of chestnut production using life cycle assessment (LCA): Case study in the Beira Interior region of Portugal OP Pakpahan, L Moreira, A Camelo, D Karya, AC Martins, PD Gaspar, ... Heliyon 9 (1), 2023 | 2 | 2023 |
| Effect of Processing Temperature on Meatballs under Dynamic Storage Condition Using Evaluation of the Arrhenius Model O Pringga Pakpahan Journal of Agricultural Science and Technology 25 (2), 379-390, 2023 | 1 | 2023 |
| Implementation of food safety activities: the case study in mandarin orange farmers by agriculture cooperative in Japan O Pringga Pakpahan, K Hosono, M Yamao, Y Shiratake Proceedings of the 4th International Conference on Agriculture and Forestry 3, 2017 | | 2017 |
| The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing HA Manshur, DN Putri, OP Pakpahan, QW Akalentera, N Harini Indonesian Food and Nutrition Progress 20 (2), 52-59, 0 | | |
