Physicochemical and sensory properties of pasta sauce thickened by different starches by Indrianti, Novita, Ratnawati, Lia, Kumalasari, Rima, Sholichah, Enny, Afifah, Nok

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Effect of antimicrobials addition on the characteristic of arrowroot starch-based films by Ratnawati, Lia, Afifah, Nok

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Application of edible film from heat-moisture treated sweet potato starch on the quality of pineapple dodol by Indrianti, Novita, Ratnawati, Lia

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Application of heat-cooling treatment of white sweet potato flour for gluten-free bread by Indrianti, Novita, Afifah, Nok, Desnilasari, Dewi, Ratnawati, Lia, Sarifuddin, Achmat

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Physicochemical properties of flakes made from three varieties of banana by Ratnawati, Lia, Afifah, Nok

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The Physicochemical of Bread Additional Cascara Flour and Its Correlation by Setiaboma, Woro, Kristanti, Dita, Ratnawati, Lia, Surahman, Diki Nanang

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Effect of multi cycle heating-cooling treatment on the physical and morphological properties of white sweet potato flour by Afifah, Nok, Indrianti, Novita, Desnilasari, Dewi, Ratnawati, Lia, Sarifudin, Achmat

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Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato by Afifah, Nok, Sarifudin, Achmat, Kumalasari, Rima, Indrianti, Novita, Ratnawati, Lia, Karim, Mirwan Ardiansyah, Hanifah, Umi, Haryanto, Aidil, Siregar, Yusnan Hasni, Taufan, Andi

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Development of egg yolk powder using a small-scale double drum dryer: Influence of steam pressure on physical properties by Setiyawan, Ridwan, Al-Amin, Gerhan, Hidayat, Dadang D., Rahayuningtyas, Ari, Sagita, Diang, Desnilasari, Dewi, Ardiansyah, Raden C.E., Ratnawati, Lia, Furqon, Maulana, Hoesen, Yanyan Ahmad, Gandara, Dadang, Darniadi, Sandi

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Utilizing thermophilic microbe in lignocelluloses based bioethanol production: Review by Sriharti, Agustina, Wawan, Ratnawati, Lia, Rahman, Taufik, Salim, Takiyah

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Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Produc... by Octavia Yusuf, Maslichatun Trisnayatie, Dwi Masahid, Ardiyan, Ratnawati, Lia, Indrianti, Novita, Ekafitri, Riyanti, Sholichah, Enny, Afifah, Nok, Sarifudin, Achmat, Hikal, Dalia M., Sami, Rokayya, Khojah, Ebtihal, Aljahani, Amani H., Al-Moalem, Maalem H., Fikry, Mohammad

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The effect of white jack bean (Canavalia ensiformis L.) flour addition on the characteristic of mocaf-based biscuit by Ratnawati, Lia, Kurniawan, Johan, Indrianti, Novita, Ekafitri, Riyanti, Murdiati, Agnes

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Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea by Kristanti, Dita, Setiaboma, Woro, Ratnawati, Lia, Sagita, Diang

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Modification plantain flour using fermentation with Pediococcus pentosaceus by Desnilasari, Dewi, Ekafitri, Riyanti, Kristanti, Dita, Indrianti, Novita, Afifah, Nok, Ratnawati, Lia, Sarifudin, Achmat

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Used rice and banana flour to formulated nutritious snacks for elderly by Desnilasari, Dewi, Ratnawati, Lia, Ekafitri, Riyanti, Surahman, Diki Nanang, Kristanti, Dita

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Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties by EKAFITRI, Riyanti, PALUPI, Niken Widya, WIJAYA, Muhammad Eka, SARIFUDIN, Achmat, RATNAWATI, Lia, INDRIANTI, Novita, KUMALASARI, Rima, FURQON, Maulana, PUTRI, Siti Khudaifanny Dasa Febrianti Asna, SETIABOMA, Woro

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Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology by SARIFUDIN, Achmat, AFIFAH, Nok, INDRIANTI, Novita, DESNILASARI, Dewi, KRISTANTI, Dita, RATNAWATI, Lia, EKAFITRI, Riyanti

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Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour by SARIFUDIN, Achmat, RATNAWATI, Lia, INDRIANTI, Novita, EKAFITRI, Riyanti, SHOLICHAH, Enny, AFIFAH, Nok, DESNILASARI, Dewi, NUGROHO, Pramono, YUNIAR, Annisa Dwi

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Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology by SARIFUDIN, Achmat, AFIFAH, Nok, INDRIANTI, Novita, DESNILASARI, Dewi, KRISTANTI, Dita, RATNAWATI, Lia, EKAFITRI, Riyanti

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Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii) by Sholichah, Enny, Kumalasari, Rima, Indrianti, Novita, Ratnawati, Lia, Restuti, Ari, Munandar, Aris

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