 | Up a level |
Purwandari U, . and Hidayati D, . and Tamam B, . and Arifin S, . Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality textural and sensory properties. pp. 1615-1621. ISSN 22317546
Purwandari U, . and Tristiana G.R, . and Hidayati D, . Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level. pp. 1629-1634. ISSN 22317546
Muchlis M, . and Khoiri A, . and Zeni N.F, . and Lisdayana N, . and Purwandari U, . and Fauziyah E, . and Noriandita B, . Textural cooking quality and sensory evaluation of gluten-free noodle made from breadfruit konjac or pumpkin flour. pp. 1623-1627. ISSN 22317546
