Karakterisasi Maltodekstrin dari Pati Jagung (Zea mays) Menggunakan Metode Hidrolisis Asam pada Berbagai Konsentrasi von Marta, Herlina, Tensiska, Tensiska, Riyanti, Lia

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

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Modification plantain flour using fermentation with Pediococcus pentosaceus von 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 von 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 von 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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Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour von 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 von SARIFUDIN, Achmat, AFIFAH, Nok, INDRIANTI, Novita, DESNILASARI, Dewi, KRISTANTI, Dita, RATNAWATI, Lia, EKAFITRI, Riyanti

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

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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... von 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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Pengembangan Pariwisata Kawasan Gede Bage Berbasis Ekowisata von Afriza, Lia, Riyanti, Anti, Indrianty, Septy

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Adulterated Powdered White Pepper Products by Tapioca Flour Sold in Indonesian’s Online Market Investigated by Simple FTIR Analytical Method von Sarifudin, Achmat, Sholichah, Enny, Setiaboma, Woro, Ekafitri, Riyanti, Afifah, Nok, Ratnawati, Lia, Ari Pudiyanto, Eko, Sutisna Achyadi, Nana

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KARAKTERISASI TEPUNG KOMPOSIT BERBASIS MOCAF DAN KACANG-KACANGAN SEBAGAI BAHAN BAKU BISKUIT MP-ASI (Characterization of Composite Flour Based on Mocaf and Beans Flour as Ingredient... von Ratnawati, Lia, Ekafitri, Riyanti, Desnilasari, Dewi

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

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