Physicochemical and gelatinization properties of ethanol-treated sorghum flour von Yulianti, L E, Setiaboma, W, Sarifudin, A

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Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product von Yulianti, L E, Sholichah, E, Indrianti, N

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Accelerated shelf life testing of mocatilla chip using critical moisture content approach and models of sorption Isotherms von Putri, D P, Yulianti, L E, Afifah, N

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Impact of tempeh flour supplementation on the properties of non-gluten pasta product von Sholichah, E, Indrianti, N, Yulianti, L.E, Sarifudin, A, Kiatponglarp, W

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The effect of particle size and brewing time of Ginger (Zingiber officinale) powder to the characteristic and acceptance of the herbal product von Ratnawati, L, Desnilasari, D, Yulianti, L E, Kristanti, D, Putri, D P, Sholichah, E, Andriansyah, C E, Herminiati, A

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