PHYSICOCHEMICAL CHARACTERISTICS OF CROSS-LINK MODIFIED SORGHUM FLOUR IN BANDUNG LOCAL CULTIVARS by Een SUKARMINAH, Endah WULANDARI, Indira LANTI, Dina ANDRASYIFA

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Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment by Edy Subroto, Fitriani Sholihat, Endah Wulandari, Mohd Nizam Lani, Rossi Indiarto

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Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles by Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Edy Subroto, Bangkit Wiguna, Endah Wulandari, Fetriyuna Fetriyuna

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Preserving protein quality in Jack Bean (Canavalia ensiformis) tempeh Hydrolysate: the role of storage temperature and packaging type by Vira Putri Yarlina, Farah Alfira Eryawan, Robi Andoyo, Endah Wulandari, Dian Kurniati, Gina Firgianti, Taufik Ramdani Tohari, Mohd Nizam Lani

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