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Browsing by Author Kurniawati, A. G.

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Title	Type	Issue Date
Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent International Food Research Journal, 25 (6), p. 2459-2466 Dianing, V. P. P.; Farida, U.; Kurniawati, A. G.; Warnianti, A.; Purwandari, U.; Fauziyah, E.; Sari, L. Y.	Journal Contribution	2018

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