Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour

by Muchlis, M, Khoiri, A, Zeni, N.F, Lisdayana, N, Purwandari, U, Fauziyah, E, Noriandita, B
Published 2016

Surface chlorophyll-a variations along the southern coast of java during two contrasting Indian ocean dipole events: 2015 and 2016

by Setiawan, Riza Yuliratno, Qurnia Wulan Sari, Fauziyah, Setiabudidaya, Dedi, Kurniawati, Netty, Iskandar, Iskhaq, Siswanto, Eko
Published 2023

Thermal and dynamic mechanical properties of polyethylene glycol/quartz composites for phase change materials

by Fauziyah, Nur Aini, Hilmi, Allif Rosyidy, Zainuri, Mochamad, Asrori, Mohamad Zainul, Mashuri, Mashuri, Jawaid, Mohammad, Pratapa, Suminar
Published 2019

Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent

by Dianing, V. P. P., Farida, U., Kurniawati, A. G., Warnianti, A., Purwandari, U., Fauziyah, E., Sari, L. Y.
Published 2020