Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry

由 Purwandari, U.
出版 2023

Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties

由 Purwandari, U, Hidayati, D, Tamam, B, Arifin, S
出版 2016

Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level

由 Purwandari, U., Tristiana, G. R., Hidayati, D.
出版 2016

Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level

由 Purwandari, U, Tristiana, G.R, Hidayati, D
出版 2016

Functional properties of gluten-free gathotan noodle: lipid profile and satiety power

由 Purwandari, U., Bimantara, M. A., Hidayati, D.
出版 2019

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

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

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

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