Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic... von Estiasih, Teti, Marianty, Renita, Ahmadi, Kgs

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The physicochemical, functional, and pasting properties of Moringa oleifera leaf powder from different leaf stalk colors von Ambar Fidyasari, Teti Estiasih, Siti Narsito Wulan, Alfi Khatib

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Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review von Ariani, Lina Novi, Estiasih, Teti, Sunarharum, Wenny Bekti, Khatib, Alfi

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Optimization of extrusion-assisted extraction parameters and characterization of alginate from brown algae (Sargassum cristaefolium) von Sugiono, Sugiono, Masruri, Masruri, Estiasih, Teti, Widjanarko, Simon Bambang

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The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties von Karina Wijono, Widya, Estiasih, Teti

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The effects of alkaline extraction on the characteristics of lima bean (Phaseolus lunatus) starch von Palupi, Hapsari Titi, Estiasih, Teti, Subroto, Yunianta, Sutrisno, Aji

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Retraction Note: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia von Hamaisa, Atika, Estiasih, Teti, Putri, Widya Dwi Rukmi, Fibrianto, Kiki

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EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) von Ifrada, Rizka Ayu Rifdah, Martati, Erryana, Estiasih, Teti

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Perancangan dokumen ssop pada proses produksi susu pasteurisasi menggunakan teknologi PEF di CV Milkinesia Nusantara von Amalia, Nanda Fitriyatul, Estiasih, Teti, Priyanto, Anugerah Dany, Putranto, Angky Wahyu, Widyasari, Widyasari

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Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia von Hamaisa Atika, Estiasih Teti, Putri Widya Dwi Rukmi, Fibrianto Kiki

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Identification of phenolic acids of Pandan anggur (Sararanga sinuosa Hemsley) fruits and their potential antiglycation through molecular docking study von Vita, Purnamasari, Teti, Estiasih, Hidayat, Sujuti, Simon Bambang, Widjanarko

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Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia von Muchlisyiyah, Jhauharotul, Estiasih, Teti, Puspa Arinta, Dita, Sisca Prasmita, Hera

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Karakteristik saus cabai dengan penambahan tepung ubi kayu fermentasi von Adelina, Fitrah, Estiasih, Teti, Indrastuti, Y Erning, Masitah, Masitah, Syadiah, Essa Annisa, Sudarmin, Sudarmin, Anwar, Reskiati Wiradhika

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RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia von Hamaisa, Atika, Estiasih, Teti, Putri, Widya Dwi Rukmi, Fibrianto, Kiki

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Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia

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Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk von Dany Priyanto, Anugerah, Estiasih, Teti, Wahyu Putranto, Angky, Widyasari, Widyasari, Sampe Tola, Pardi

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The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents von Estiasih, Teti, Eko Witoyo, Jatmiko, Kania Mapandin Runtung, Gabriela, Deannova Pasha Moelyono, Diva, Rahmayani Murini, Alifah, Setyaningsih, Widiastuti, Nuryani Lioe, Hanifah, Palma, Miguel, Ahmadi, Kgs

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Evaluation of Microbial Numbers and Physical Properties of Milk Preserved with Different Time of Pre-Heating and Pulsed Electric Fields (PEF) Exposure von Priyanto, Anugerah Dany, Estiasih, Teti, Putranto, Angky Wahyu, Widyasari, Widyasari, Rahmawati, Rahmawati

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ANALISIS PREFERENSI KONSUMEN SUSU PASTEURISASI PULSED ELECTRIC FIELD “MILKAYA” DI CV MILKINESIA NUSANTARA von Ramadhani, Faiz, Yulistiani, Ratna, Priyanto, Anugerah Dany, Estiasih, Teti, Putranto, Angky Wahyu

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PERUBAHAN KARAKTERISTIK KEFIR SELAMA PENYIMPANAN : KAJIAN PUSTAKA von Rohmah, Faizatur, Estiasih, Teti

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