Efek Modifikasi Pati Melalui Metode Ikat Silang terhadap Swelling Power dan Daya Cerna Pati Beras sebagai Bahan Dasar Mie Bebas Gluten = Effect of Starch Modification Through the Cross-Linking Method on Swelling Power and Digestibility of Rice Starch as Basic Ingredients for Gluten-Free Noodles

Roti Jagung Rendah Kalori dan Bebas Gluten melalui Modifikasi Heat Moisture Treatment (HMT) dan Aditif Hidrokoloid Pengganti Gluten = Low-Calorie and Gluten-free Cornmeal Bread through Heat Modified Moisture Treatment (HMT) and the Addition of Hydrocolloids as Gluten Subtitute

Studi pembuatan dan uji sensori cookies sehat bebas produk hewani, gluten dan gula sederhana = Manufacturing study and sensory testing of healthy cookies free of animal products, gluten and simple sugar

Uji hedonik dan analisis zat gizi cookies menggunakan tepung ikan, tepung mocaf, dan substitusi tepung daun kelor sebagai alternatif jajanan non terigu berprotein tinggi = Hedonic test and nutrient analysis of cookies using fish flour mocaf flour and substitution of moringa flour as an alternative snack non wheat high protein

Pengaruh Modifikasi Ikat Silang pada Tepung Pati Kentang terhadap Sifat Fungsional dan Daya Cerna In Vitro serta Aplikasinya sebagai Bahan Dasar Pembuatan Mi Bebas Gluten = Effect of Cross-Linking Modification on Functional and In Vitro Digestibility Properties of Potato Starch Flour and Its Application for Gluten-Free Noodles