Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron by Herawati Heny, Agustinisari Iceu, Kurniasari Indah, Anggraeni Dian, Bachtiar Muchamad

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Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour by Fetriyuna, Fetriyuna, Agustinisari, Iceu, Kurniasari, Indah, Hastuti, Novitri, Eris, Fitria Riany, Kusnandar, Feri, Bachtiar, Muchamad, Fetriyuna, Fetriyuna

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The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour by Herawati Heny, Zahratunnisa Shafa, Kamsiati Elmi, Anggraini Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Suhirman Shinta

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Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration by Herawati Heny, Anggraeni Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Bin Arif Abdullah, Hernani, Suhirman Shinta

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