Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry

by Purwandari, U.
Published 2023

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

by Purwandari, U., Bimantara, M. A., Hidayati, D.
Published 2019

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

by Purwandari, U, Hidayati, D, Tamam, B, Arifin, S
Published 2016

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

by Purwandari, U., Tristiana, G. R., Hidayati, D.
Published 2016

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

by Purwandari, U, Tristiana, G.R, Hidayati, D
Published 2016

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

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