Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle

by Kusnandar, Feri
Published 1998

Profiling of volatile compounds in beef, rat, and wild boar meat using SPME-GC/ MS

by Lia Amalia, Kusnandar, Feri, Nancy Dewi Yuliana, Purwantiningsih Sugita
Published 2022

Metroxylon sagu rottb. fruit flour as potential prebiotics for selected probiotics and phytochemical profiling of its methanolic extract by LC-MS/MS

by Fadhilla, Reza, Yuliana, Nancy Dewi, Kusnandar, Feri, Kusumaningrum, Harsi Dewantari
Published 2024

Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle

by Syed Muhammad, Sharifah Kharidah, Kusnandar, Feri, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
Published 1999

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

by Amalia, Lia, Yuliana, Nancy Dewi, Sugita, Purwantiningsih, Arofah, Desi, Syafitri, Utami Dyah, Windarsih, Anjar, Rohman, Abdul, Dachriyanus, Dachriyanus, Abu Bakar, Nor Kartini, Kusnandar, Feri
Published 2022

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

by Amalia, Lia, Yuliana, Nancy Dewi, Sugita, Purwantiningsih, Arofah, Desi, Syafitri, Utami Dyah, Windarsih, Anjar, Rohman, Abdul, Dachriyanus, Nor Kartini Abu, Abu Bakar, Nor Kartini, Kusnandar, Feri
Published 2022