1. Effect of ingredient composition on characteristics of artificial rice made from banana flour. Issue 1 (1st December 2022) Authors: Kamsiati, E; Herawati, H; Setyadjit, ; Sunarmani, ; Mulyawanti, I. Journal: IOP conference series Issue: Volume 1115:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of Preservatives and Pasteurization Time on Physicochemical Characteristics of Ground Red Chili. (September 2019) Authors: Sunarmani, ; Setyadjit, ; Kamsiati, E Journal: IOP conference series Issue: Volume 309(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of type and concentration of microbial starter on the characteristics of porang flour. Issue 1 (1st December 2022) Authors: Herawati, H; Kamsiati, E; Pratiwi, A R; Sunarmani, Journal: IOP conference series Issue: Volume 1114:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies. Issue 1 (1st May 2022) Authors: Sunarmani, ; Luna, P Journal: IOP conference series Issue: Volume 1024:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of Glycerol Mono Stearate and Guar gum on Quality Characteristics of Gluten Free Macaroni from Cassava. (September 2019) Authors: Kamsiati, E; Herawati, H; Sunarmani, Journal: IOP conference series Issue: Volume 309(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Optimization of Steamed Meals Based on Composite Flour (Taro, Banana, Green Bean) and Its Predicted Shelf Life. (May 2018) Authors: Sunarmani, ; Setyadjit, ; Ermi, S Journal: IOP conference series Issue: Volume 147(2018) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour. Issue 1 (1st May 2022) Authors: Sunarmani, ; Haliza, W; Herawati, H Journal: IOP conference series Issue: Volume 1024:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗