Umi Purwandari

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

Umi Purwandari, Nagendra P. Shah, Todor Vasiljevic · International Dairy Journal · 2007 · 190 citations

Food Fermentation, Exopolysaccharide-producing Strains, Biotechnology +4

Physico-chemical properties of flours and starches from selected commercial tubers available in Australia

Aprianita Aprianita, Umi Purwandari, Bronwyn Watson et al. · Victoria University Research Repository (Victoria University) · 2009 · 115 citations

Food Packaging, Engineering, Commercial Tubers +20

Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.

Umi Purwandari, Alifatul Khoiri, M. Muchlis et al. · International Food Research Journal · 2014 · 36 citations

Sensory Evaluation, Gluten-free Noodle

Rheological properties of fermented milk produced by a single exopolysaccharide producing <i>Streptococcus thermophilus</i> strain in the presence of added calcium and sucrose

Umi Purwandari, Todor Vasiljevic · International Journal of Dairy Technology · 2009 · 18 citations

Nutrition, Biomanufacturing, Calcium Supplementation +15

Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties.

Umi Purwandari, Darimiyya Hidayati, Badrut Tamam et al. · International Food Research Journal · 2014 · 16 citations

Indonesian Fungal, Gluten-free Noodle, Cooking Quality