Concepedia
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Publications
1
Citations
36
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Active since
2014
B. Noriandita is an author specializing in cereal product development, agriculture, and food chemistry.
Publications per year
2014–2014
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.
Umi Purwandari, M. Muchlis, B. Noriandita et al. · International Food Research Journal · 2014 · 36 citations
Agriculture, Food Science, Cereal Science +13
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