Physical, chemical, and organoleptic characteristics of chiffon cake with pregelatinized candi banana flour substitution (Musa paradisiaca L.) von Aulia, L.P., Muchlisiyah, J>, Andini, R., Murtini, E.S.

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The effects of powdered suji leaves (Dracaena angustifolia (medik.) roxb.) on the pasting properties of wheat flour and characteristics of steamed bun von Murtini, E S, Adhamatika, A, Putri, D A

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The effect of leaf age and drying method on physico-chemical characteristics of pandan (Pandanus amaryllifolius Roxb.) leaves powder von Adhamatika, A, Murtini, E S, Sunarharum, W B

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The characteristics of dried Suji (Dracaena angustifolia (medik.) Roxb.) leaves powder produced by different drying methods and temperatures von Putri, D A, Murtini, E S, Sunarharum, W B

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The application of betacyanin microcapsules as natural food colorant on beverage model von Nurbaya, S R, Putri, W D R, Murtini, E S, Khamidah, A

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Pandan leaf powder: characteristics and its application in Pandan sponge cake making von Murtini, E S, Yuwono, S S, Setyawan, H Y, Nadzifah, N

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Parametric and non-parametric approach for sensory RATA (Rate-All-That-Apply) method of ledre profile attributes von Hastuti, S, Harijono, Murtini, E S, Fibrianto, K

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The mineral composition and the effect of particle size of carbonized rice straw as colorant of a traditional cake kue jongkong Surabaya von Murtini, E S, Yuwono, S S, Setyawan, H Y

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The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge von Khoirina, A D, Wardhani, N S K, Murtini, E S, Kusnadi, J, Yuwono, S S

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