| Quality improvement of soymilk as influenced by anaerobic grinding method and calcium addition VC Kaharso, B Muhoza, X Kong, Y Hua, C Zhang Food Bioscience 42, 101210, 2021 | 17 | 2021 |
| Influence of calcium lactate and tripotassium citrate on the production of stable and acceptable calcium-enriched soymilk VC Kaharso, B Muhoza, S Suryoprabowo, Y Hua, C Zhang European Journal of Nutrition & Food Safety 12 (12), 40-52, 2020 | 4 | 2020 |
| Food additives learning assistance for students at SMP Katolik Santa Clara Surabaya V Virly, N Kusumawati, LMYD Darmoatmodjo, VC Kaharso, MM Suprijono, ... Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 7 (4), 676-686, 2022 | 1 | 2022 |
| Pengembangan Produk Sambal Bawang dengan Penambahan Tepung Tulang Ikan Lele CY Trisnawati, VC Kaharso Journal of Food and Culinary, 16-24, 2024 | | 2024 |
| PERUBAHAN KADAR NUTRISI DAN SENYAWA ANTIGIZI PADA LEGUMINOSA AKIBAT PROSES GERMINASI MY Chandra, VC Kaharso ZIGMA 39 (1), 13-22, 2024 | | 2024 |
| Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya LMYD Darmoatmodjo, VC Kaharso, N Kusumawati, V Virly, N Admawigati Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 8 (1), 25-37, 2023 | | 2023 |
| Effects of frozen storage duration on the physicochemical and sensory properties of cassava sticks CY Trisnawati, AM Sutedja, VC Kaharso Food Research 7 (1), 1-7, 2023 | | 2023 |
| Ekstraksi Kalsium Kulit Kacang Koro Pedang yang Dipengaruhi Faktor Pemanasan dan Berbagai Konsentrasi Asam Klorida VC Kaharso, AM Sutedja, CY Trisnawati, V Virly Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2022 | | 2022 |
| Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents VC Kaharso, Y Hua Food Research 6 (2), 383-388, 2022 | | 2022 |
