Dewi Desnilasari

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

Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

Ade Chandra Iwansyah, Dewi Desnilasari, Wawan Agustina et al. · Food Science and Technology · 2021 · 24 citations · Full text

Food Chemistry, Biochemistry, Medicine +12

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 physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

Enny Solichah, Ade Chandra Iwansyah, Devry PRAMESTI et al. · Food Science and Technology · 2021 · 19 citations · Full text

Nutrition, Giant Catfish Nuggets, Botany +16

FORMULASI MINUMAN SINBIOTIK DENGAN PENAMBAHAN PUREE PISANG AMBON (Musa paradisiaca var sapientum) DAN INULIN MENGGUNAKAN INOKULUM Lactobacillus casei

Dewi Desnilasari, Ni Putu Ayu Lestari · Jurnal Agritech · 2014 · 16 citations · Full text

Nutrition, Synbiotic Beverage, Pisang Ambon +17