Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles by Heny Herawati, Elmi Kamsiati, Sunarmani

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PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN by Elmi Kamsiati, Eka Rahayu, Heny Herawati

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Starch Based Biocomposite from Sago (Metroxylon sagu) with Nano-Chitosan reinforcement : Mechanical and Thermal Characteristics by Athoillah Azadi, Sugeng Supriyadi, Heny Herawati

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MODIFIKASI ASAM SUKSINAT - GELOMBANG PENDEK UNTUK PRODUKSI TAPIOKA SUKSINAT Succinic Acid-Microwave Modification to Produce Succinic Tapioca by Heny Herawati, I. Nyoman Widiasa, Kendriyanto Kendriyanto

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Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh by Heny Herawati, Elmi Kamsiati, Diana Nur Afifah, Eni Kusumaningtyas, Muchamad Bachtiar, Sunarmani, Iceu Agustinisari

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