Concepedia
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Publications
2
Citations
42
H-Index
Active since
2012
H. Soedarto is an author specializing in flour quality assessment, starch gelatinization, and chemical kinetics.
Publications per year
2012–2012
Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour
Andri Cahyo Kumoro, Diah Susetyo Retnowati, Catarina Sri Budiyati et al. · 2012 · 32 citations
Agriculture, Food Science, Food Chemistry +12
Experimental and Modeling Studies of the Reaction Kinetics of Alkaline-Catalyzed used Frying Oil Glycerolysis using Isopropyl Alcohol as a Reaction Solvent
Andri Cahyo Kumoro, H. Soedarto · 2012 · 10 citations
Natural Sciences, Chemical Engineering, Chemistry +11
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