Sri Budi Wahjuningsih

Chemical, physical, and sensory characteristics of analog rice developed from the mocaf, arrowroof, and red bean flour

Sri Budi Wahjuningsih, Siti Susanti · IOP Conference Series Earth and Environmental Science · 2018 · 25 citations · Full text

Food Chemistry, Agricultural Chemistry, Food Composition +10

Hypolipidaemic Effects of High Resistant Starch Sago and Red Bean Flour- based Analog Rice on Diabetic Rats

Sri Budi Wahjuningsih, Haslina Haslina, Marsono Marsono · Materia Socio Medica · 2018 · 20 citations · Full text

The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours

Mita Nurul Azkia, Sri Budi Wahjuningsih, C.H. Wibowo · Food Research · 2021 · 16 citations · Full text

Food Chemistry, Nutrition, Food Function +11

The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization

Sri Budi Wahjuningsih, Sudjatinah Sudjatinah, Mita Nurul Azkia et al. · Current Research in Nutrition and Food Science Journal · 2020 · 13 citations · Full text

Food Chemistry, Engineering, Sorghum Bicolor L. +6

The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on The Grapevine

Sri Budi Wahjuningsih, Rohadi Rohadi, Siti Susanti et al. · International Journal on Advanced Science Engineering and Information Technology · 2019 · 12 citations · Full text

Edible Film, Food Packaging, Engineering +17