Search Results - "Purwandari, U" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry

Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry

by Purwandari, U
Published in International food research journal (01.06.2018)

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Journal Article

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

by Purwandari, U., Shah, N.P., Vasiljevic, T.
Published in International dairy journal (01.11.2007)

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Journal Article Conference Proceeding

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

by Purwandari, U, Bimantara, M A, Hidayati, D
Published in International food research journal (01.04.2017)

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Journal Article

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

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 in International food research journal (01.07.2014)

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Journal Article

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

by Purwandari, U, Farida, U, Dianing, V PP, Sari, L Y, Kurniawati, A G, Warnianti, A, Fauziyah, E
Published in International food research journal (01.12.2018)

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Journal Article

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

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 in International food research journal (01.07.2014)

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Journal Article

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

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 in International food research journal (01.09.2014)

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Journal Article

Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology

Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology

by Purwandari, U, Vasiljevic, T
Published in International food research journal (01.01.2012)

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Journal Article

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

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

by Purwandari, U, Khoiri, A, Muchlis, M, Noriandita, B, Zeni, N F, Lisdayana, N, Fauziyah, E
Published in International food research journal (01.07.2014)

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Journal Article

Annealled purple yam (Dioscorea alata var. purpurea) flour improved gelatinisation profile, but increased glycemic index of substituted bread

by Mojiono, Jailani, F, Kusumawardani, S, Puspitasari, C, Maula, A, Purwandari, U
Published in International food research journal (01.03.2013)

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Journal Article

Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread

Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread

by Horisah, K., Purwandari, U.
Published in Food Research (Online) (14.10.2023)

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Journal Article

Nutrition, chemical and physical evaluation of flour of local Madura corn and powder of underutilized Holothuria species

Nutrition, chemical and physical evaluation of flour of local Madura corn and powder of underutilized Holothuria species

by Tjokrokusumo, D., Perwatasari, D.D., Puspantari, W., Hidayati, D., Purwandari, U.
Published in Food Research (Online) (04.08.2024)

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Journal Article

Isolation and identification of gastric acid-tolerant yeast from tapai

Isolation and identification of gastric acid-tolerant yeast from tapai

by Wahyuni, I., Purwandari, U., Subagio, A., Nurhayati, N.
Published in Food Research (Online) (15.08.2023)

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Journal Article

Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics

Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics

by Zahroh, N.I., Mojiono, M., Faridz, R., Purwandari, U.
Published in Food Research (Online) (29.12.2023)

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Journal Article

The isolation and characterization of indigenous microbes with probiotic potential from gatotan

The isolation and characterization of indigenous microbes with probiotic potential from gatotan

by Nurhayati, N., Subagio, A., Purwandari, U., Zamzami, F.Y.
Published in Food Research (Online) (10.09.2023)

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Journal Article