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Browsing by Author Purwandari, U.

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Title	Type	Issue Date
Functional properties of gluten-free gathotan noodle: lipid profile and satiety power International Food Research Journal, 24 (2), p. 672-678 Purwandari, U.; Bimantara, M. A.; Hidayati, D.	Journal Contribution	2017
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level International Food Research Journal (Malaysia), 21 (5), p. 1951-1956 Purwandari, U.; Tristiana, G. R.; Hidayati, D.	Journal Contribution	2014
Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry International Food Research Journal (Malaysia), 25 (3), p. 884-889 Purwandari, U.	Journal Contribution	2018
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

Showing results 1 to 4 of 4

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