In vitro fermentation profiles of undigested
fractions from legume and nut particles are
affected by particle cohesion and entrapped
macronutrients
WIDANINGRUM · 2022
Lihat DOI →
Optimizing Skim Milk Concentration and Type of Starters in
The Processing of a Whey Probiotic Drink
AGUS BUDIYANTO,WIDANINGRUM · 2022
Lihat DOI →
Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction
WIDANINGRUM,Sri Widowati,Anna Sulistyaningrum · 2023
Lihat DOI →
Optimasi Pati-Alginat sebagai Bahan Pengkapsul Bakteri Probiotik
terhadap Karakteristik Beads
WIDANINGRUM · 2020
Lihat DOI →
Optimizing Skim Milk Concentration and Type of Starters in
The Processing of a Whey Probiotic Drink
AGUS BUDIYANTO,WIDANINGRUM · 2022
Lihat DOI →
Physical Properties of Physico-Enzymatically Modified Sago
Starch Originated From Papua: A Preliminary Study
AGUS BUDIYANTO,ENDANG YULI PURWANI,WIDANINGRUM · 2022
Lihat DOI →
New healthy food product crafted from sweet potato flour and pasta: Brownies
WIDANINGRUM,Misgiyarta,Sri Widowati · 2023
Lihat DOI →
Diversifikasi Olahan Ubijalar: Sup Krim Instan
WIDANINGRUM · 2022
Physical and Sensory Properties of Modified
Canna Edulis Starch-Noodles with the Addition of
Guar Gum, CMC, and Arabic Gum
WIDANINGRUM · 2022
Lihat DOI →
Effect of α-Amylase and Glucoamylase Enzymes on Chemical Qualities
of Vinegar from Banana Peel
WIDANINGRUM · 2019
Lihat DOI →
Fruit and vegetable insoluble dietary fibre in vitro fermentation characteristics depend on cell wall type
WIDANINGRUM · 2020
Lihat DOI →
Potential of New Varieties of Sweet Potato
Released By Indonesian Legumes and Tuber
Crops Research Institute (ILETRI): A Preliminary
Study
WIDANINGRUM,Misgiyarta,Sandi Darniadi,Endang Yuli Purwani · 2023
Lihat DOI →
In vitro fermentation characteristics of fruit and vegetable juicing wastes
using human fecal inoculum are determined by cell wall architecture
WIDANINGRUM · 2023
Lihat DOI →
Nutrient Composition of Indonesian Specialty Cereals: Rice, Corn, and Sorghum as Alternatives to Combat Malnutrition
Christina Winarti,Widaningrum,Siti Mariana Widayanti,Nurdi Setyawan,Sri Widowati · 2023
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Cultivar type and steaming time determine nutrition profiles of sweet potato pasta
WIDANINGRUM,Misgiyarta · 2024
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Various agricultural products and their nutrition in relation to stunting prevention
WIDANINGRUM,Nurdi Setyawan,Christina Winarti,Sri Widowati · 2024
Lihat DOI →
OPTIMASI KADAR PATI RESISTEN TEPUNG PISANG MAS KIRANA OFF
GRADE UNTUK SUBSTITUSI YOGHURT PREBIOTIK
Widaningrum,Setyadjit · 2021
Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast
NURDI SETYAWAN,Sri Widowati,Misgiyarta,Heny Herawati,Widaningrum,Sintha Suhirman,Kartika Noerwijati,Rohmad Budiono,Rudy Tjahjohutomo,Astu Unadi,Uning Budiharti · 2025
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Sifat-sifat Xilan yang Diekstrak dari Tongkol Jagung Menggunakan Pelarut Deep Eutectic
Heny Herawati,Widaningrum,Hernani,Niken Harimurti,Rienoviar,Sunarmani,ICEU AGUSTINISARI · 2024
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Triple modification onto arrowroot starch production and its functional properties alterations
WIDANINGRUM · 2024
Lihat DOI →
Biomass attachment and microbiota shifts during
porcine faecal in vitro fermentation of almond and
macadamia nuts differing in particle sizes
WIDANINGRUM · 2024
Lihat DOI →
PROSES PEMBUATAN PERMEN KEJU BERBAHAN BAKU SUSU SAPI SEGAR LOKAL DAN
PRODUK YANG DIHASILKAN
Retno Dumilah Esti Widjayanti,Fatim Illaningtyas,Widaningrum,Anna Sulistyaningrum,Widya Puspantari,Arief Arianto,Sri Widowati,S Joni Munarso,Mulyana Hadipernata · 2024
PROSES EKSTRAKSI GLUKOMANAN DARI UMBI PORANG DAN KARAKTERISTIK PRODUK YANG DIHASILKANNYA
Atika Hamaisa,Waryat,Heny Herawati,Iceu Agustinisari,Abdullah Bin Arif,Dian Anggraeni,Sunarmani,Thohir Zubaidi,Sintha Suhirman,Misgiyarta,Hernani,Susi Lesmayati,Anna Sulistyaningrum,Widaningrum,Siti Mariana Widayanti,Rosniyati Suwarda,Sri Widowati,Suparlan · 2024
Sifat-sifat Xilan yang Diekstraksi dari Tongkol Jagung Menggunakan Pelarut Eutektik Dalam
Iceu Agustinisari,Heny Herawati,Widaningrum,Hernani,Niken Harimurti,Rienoviar · 2023
Lihat DOI →
FORMULA MI BASAH DAN MI KERING DARI TEPUNG DAN PASTA UBI JALAR ORANYE (Var Beta) ATAU UNGU (Var Antin) DENGAN PENAMBAHAN TEPUNG UBI KAYU TERFERMENTASI (MOCAF) SERTA PROSES PEMBUATANNYA
Dr. Ir. Endang Yuli Purwani M.Si.,Widaningrum,Sandi Darniadi,Misgiyarta · 2025
