Enny Sholichah

Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (<i>Kappaphycus Alvarezii</i>)

Enny Sholichah, Rima Kumalasari, Novita Indrianti et al. · Journal of Food and Nutrition Research · 2021 · 22 citations · Full text

Food Chemistry, Nutrition, Health Sciences +11

Physicochemical, structural and morphological properties of some arrowroot (Maranta arundinacea) accessions growth in Indonesia

Enny Sholichah, Puspita Deswina, Achmat Sarifudin et al. · AIP conference proceedings · 2019 · 16 citations

Biology, Food Chemistry, Morphological Properties +14

Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

Achmat Sarifudin, Lia Ratnawati, Novita Indrianti et al. · Food Science and Technology · 2022 · 16 citations · Full text

Food Chemistry, Environmental Chemistry, Chemical Engineering +11

Pumpkin flour effects on antioxidant activity, texture, and sensory attributes of flat tubers noodle

Novita Indrianti, Enny Sholichah, Nok Afifah · IOP Conference Series Materials Science and Engineering · 2021 · 13 citations · Full text

Food Chemistry, Nutrition, Food Function +11

Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product

Lista Eka Yulianti, Enny Sholichah, Novita Indrianti · IOP Conference Series Earth and Environmental Science · 2019 · 11 citations · Full text

Food Chemistry, Nutrition, Food Composition +8