Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry

Bằng Purwandari, U.
Được phát hành 2023

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

Bằng Purwandari, U, Hidayati, D, Tamam, B, Arifin, S
Được phát hành 2016

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

Bằng Purwandari, U., Tristiana, G. R., Hidayati, D.
Được phát hành 2016

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

Bằng Purwandari, U, Tristiana, G.R, Hidayati, D
Được phát hành 2016

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

Bằng Purwandari, U., Bimantara, M. A., Hidayati, D.
Được phát hành 2019

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

Bằng Muchlis, M, Khoiri, A, Zeni, N.F, Lisdayana, N, Purwandari, U, Fauziyah, E, Noriandita, B
Được phát hành 2016

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

Bằng Dianing, V. P. P., Farida, U., Kurniawati, A. G., Warnianti, A., Purwandari, U., Fauziyah, E., Sari, L. Y.
Được phát hành 2020