Diki Nanang Surahman

Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit

Lia Ratnawati, Dewi Desnilasari, Diki Nanang Surahman et al. · IOP Conference Series Earth and Environmental Science · 2019 · 79 citations · Full text

Food Chemistry, Nutrition, Wheat Flour Substitution +9

PENGARUH PENAMBAHAN TELUR PADA KANDUNGAN PROKSIMAT, KARAKTERISTIK AKTIVITAS AIR BEBAS (aw) DAN TEKSTURAL SNACK BAR BERBASIS PISANG (Musa paradisiaca)

Achmat Sarifudin, Riyanti Ekafitri, Diki Nanang Surahman et al. · Jurnal Agritech · 2015 · 28 citations · Full text

Nutrition, Food Formulation, Food Analysis +17

Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

Lia Ratnawati, Dewi Desnilasari, Ratih Kumalasari et al. · Food Research · 2020 · 21 citations · Full text

Food Chemistry, Nutrition, Modified Cassava Flour +14

PENGARUH PENGGUNAAN TEPUNG DAN PUREE PISANG TERHADAP KARAKTERISTIK MUTU MAKANAN PADAT BERBASIS-PISANG

Riyanti Ekafitri, Achmat Sarifudin, Diki Nanang Surahman · SHILAP Revista de lepidopterología · 2015 · 11 citations · Full text

Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

Riyanti Ekafitri, Yose Rizal Kurniawan, Dewi Desnilasari et al. · Food Science and Technology · 2020 · 11 citations · Full text

Shelf Life, Food Packaging, Critical Moisture Content +14