Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida) by R. Haryo Bimo Setiarto, Nunuk Widhyastuti

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Terasi, exploring the Indonesian ethnic fermented shrimp paste by Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto

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Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study by Muhammad Isra, Dimas Andrianto, R. Haryo Bimo Setiarto

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"Lepet": Indonesian traditional food for Eid Al-Fitr celebrations by Ata Aditya Wardana, R. Haryo Bimo Setiarto, Laras Putri Wigati

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SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS [Selection of Amylase and Pullulanase Producing Lactic Acid Bacteria and Its Appl... by R. Haryo Bimo Setiarto, Betty Sri Laksmi Jenie, Didah Nur Faridah, Iwan Saskiawan, Sulistiani -

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Changes of digestible starch composition and improvements of prebiotic properties in modified taro starch by heat treatment by R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati, Nunuk Widhyastuti, Sulistiani

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