Mita Nurul Azkia

The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours

Mita Nurul Azkia, Sri Budi Wahjuningsih, C.H. Wibowo · Food Research · 2021 · 16 citations · Full text

Food Chemistry, Nutrition, Food Function +11

The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization

Sri Budi Wahjuningsih, Sudjatinah Sudjatinah, Mita Nurul Azkia et al. · Current Research in Nutrition and Food Science Journal · 2020 · 13 citations · Full text

Food Chemistry, Engineering, Sorghum Bicolor L. +6

Enhancement of phenolic profile and antioxidant activity of black glutinous rice (Oryza sativa var. glutinosa) due to tape fermentation

Mita Nurul Azkia, Muhammad Nur Cahyanto, Yunika Mayangsari et al. · Arabian Journal of Chemistry · 2023 · 13 citations · Full text

Organoleptic, Chemical, and Physical Characteristics of Sago (Metroxylon spp.) Analog Rice Supplemented with Red Bean (Phaseolus vulgaris) Flour as a Functional Food

Sri Budi Wahjuningsih, Yustinus Marsono, Danar Praseptiangga et al. · International Journal on Advanced Science Engineering and Information Technology · 2020 · 12 citations · Full text