1. Characteristics stability of cheese whey-tomato juice fermented beverages with pectin and CMC addition. (October 2019) Authors: Saidah, N; Nurhartadi, E; Nursiwi, A; Sari, A M; Utami, R Journal: IOP conference series Issue: Volume 633(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of various heat treatment on physical and chemical characteristics of red rice bran (Oryza nivara L.) Rojolele. (October 2019) Authors: Siswanti, ; Anandito, R B K; Nurhartadi, E; Iskandar, B D Journal: IOP conference series Issue: Volume 633(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.). Issue 1 (July 2021) Authors: Siswanti, ; Anandito, R B K; Nurhartadi, E; Agustiani, R B Journal: IOP conference series Issue: Volume 828:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Physical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch (Marantha arundinaceae L.) as stabilizer. Issue 1 (July 2021) Authors: Mubarokah, B; Nurhartadi, E; Nursiwi, A; Utami, R; Sanjaya, A P; Widowati, E; Zaman, M Z Journal: IOP conference series Issue: Volume 828:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗