Works matching AU Purwandari, U.

Results: 9

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

Published in:

International Food Research Journal, 2012, v. 19, n. 1, p. 85

By:

Purwandari, U.;
Vasiljevic, T.

Publication type:

Article

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

Published in:

International Food Research Journal, 2018, v. 25, n. 6, p. 2459

By:

Purwandari, U.;
Farida, U.;
Dianing, V. P. P.;
Sari, L. Y.;
Kurniawati, A. G.;
Warnianti, A.;
Fauziyah, E.

Publication type:

Article

Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry.

Published in:

International Food Research Journal, 2018, v. 25, n. 3, p. 884

By:

Purwandari, U.

Publication type:

Article

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

Published in:

International Food Research Journal, 2017, v. 24, n. 2, p. 672

By:

Purwandari, U.;
Bimantara, M. A.;
Hidayati, D.

Publication type:

Article

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

Published in:

International Food Research Journal, 2014, v. 21, n. 5, p. 1951

By:

Purwandari, U.;
Tristiana, G. R.;
Hidayati, D.

Publication type:

Article

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

Published in:

International Food Research Journal, 2014, v. 21, n. 4, p. 1629

By:

Purwandari, U.;
Tristiana, G. R.;
Hidayati, D.

Publication type:

Article

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

Published in:

International Food Research Journal, 2014, v. 21, n. 4, p. 1623

By:

Purwandari, U.;
Khoiri, A.;
Muchlis, M.;
Noriandita, B.;
Zeni, N. F.;
Lisdayana, N.;
Fauziyah, E.

Publication type:

Article

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

Published in:

International Food Research Journal, 2014, v. 21, n. 4, p. 1615

By:

Purwandari, U.;
Hidayati, D.;
Tamam, B.;
Arifin, S.

Publication type:

Article

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

Published in:

International Food Research Journal, 2013, v. 20, n. 2, p. 865

By:

Mojiono;
F. Jailani;
S. Kusumawardani;
C. Puspitasari;
A. Maula;
U. Purwandari

Publication type:

Article