Lia Ratnawati

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

Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

Nok Afifah, Lia Ratnawati · IOP Conference Series Earth and Environmental Science · 2017 · 44 citations · Full text

Food Chemistry, Protein Content, Food Composition +12

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

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

Evaluation of Plasticizer Addition in Composite Edible Coating on Quality of Fresh-Cut Mangoes during Storage

Nok Afifah, Lia Ratnawati, Doddy Andy Darmajana · IOP Conference Series Earth and Environmental Science · 2019 · 16 citations · Full text

Edible Film, Food Packaging, Food Preservation +16