| Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product RR Insan, A Faridah, A Yulastri, R Holinesti Jurnal Pendidikan Tata Boga dan Teknologi 1 (1), 47-55, 2020 | 45 | 2020 |
| Pengaruh Subsitusi Tepung Tempe Terhadap Kualitas Nastar R Holinesti, PS Deni Jurnal Pendidikan Tata Boga dan Teknologi 1 (2), 16-23, 2020 | 31 | 2020 |
| Analisis Kualitas Serabi Yang Dihasilkan Dari Subsitusi Labu Kuning R Holinesti, I Isnaini Jurnal Pendidikan Tata Boga dan Teknologi 2 (1), 50-56, 2020 | 16* | 2020 |
| Quality of Rendang With Different Cooking Methods A Akbar, W Gusnita Jurnal Pendidikan Tata Boga dan Teknologi 1 (2), 110-117, 2020 | 16* | 2020 |
| Pengaruh Subsitusi Ekstrak Rumput Laut Coklat Terhadap Kualitas Sosis Ayam Afkir R Holinesti, Nurhayati Jurnal Pendidikan Tata Boga dan Teknologi 1 (2), 57-63, 2020 | 14 | 2020 |
| Pengaruh penyimpanan daging terhadap kualitas rendang F Ramadhanti, W Gusnita Jurnal pendidikan tata boga dan teknologi 1 (3), 118-24, 2020 | 10 | 2020 |
| Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency YR Mulyani, E Elida Jurnal Pendidikan Tata Boga dan Teknologi 1 (3), 171-178, 2020 | 9 | 2020 |
| Standarisasi Resep Rendang Daging Di Lubuk Alung Kabupaten Padang Pariaman W Gusnita, I Mariana Jurnal Pendidikan Tata Boga dan Teknologi 1 (2), 40-49, 2020 | 8 | 2020 |
| Quality Of Pie Skin From Corn Flour R Holinesti Jurnal Pendidikan Tata Boga dan Teknologi 3 (1), 21-26, 2022 | 6 | 2022 |
| Developing e-booklet for online advertising: A need analysis on enterpreneurship education DW Mujiati, S Muslim, R Febriana Edunesia: Jurnal Ilmiah Pendidikan 2 (1), 34-42, 2021 | 5 | 2021 |
| Quality of meat rendang with different heating tools B Walia, W Gusnita Jurnal Pendidikan Tata Boga dan Teknologi 1 (3), 136-141, 2020 | 5 | 2020 |
| Uji Organoleptik Dodol Jagung AC Ananda, A Faridah Jurnal Pendidikan Tata Boga dan Teknologi 1 (2), 1-6, 2020 | 5 | 2020 |
| The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam Y Putri, R Holinesti, W Gusnita, S Mustika Jurnal Pendidikan Tata Boga dan Teknologi 4 (3), 436-442, 2023 | 4 | 2023 |
| The Effect Of Subtitution Of Potato Starch On The Pie Crust Y Rezona, W Gusnita Jurnal pendidikan tata boga dan teknologi 2 (2), 195-200, 2021 | 4 | 2021 |
| Standardization of the recipe for rendang daging in Nagari Lingkuang Aua Kecamatan Pasaman Kabupaten Pasaman Barat SW Ikrar, A Faridah Jurnal Pendidikan Tata Boga dan Teknologi 2 (1), 70-75, 2021 | 4 | 2021 |
| The Effect Of Breadfruit Flour Substitution On The Quality Of Bengkulu Bay Tat Cake R Kurnia, W Syarif Jurnal Pendidikan Tata Boga dan Teknologi 2 (3), 260-268, 2021 | 3 | 2021 |
| Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance DS Fadhliani, Y Setiati, R Ridawati Jurnal Pendidikan Tata Boga dan Teknologi 2 (1), 18-24, 2021 | 3* | 2021 |
| The influence of the binder on quality of rendang boleces of chicken afkir AR Annisa, R Holinesti Jurnal Pendidikan Tata Boga dan Teknologi 1 (3), 142-147, 2020 | 3 | 2020 |
| The Effect Of Meat Storage Of Rendang Quality F Ramadhanti, W Gusnita Jurnal Pendidikan Tata Boga dan Teknologi 1 (3), 118-124, 2020 | 3 | 2020 |
| The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream S Octaliandra, R Holinesti Jurnal Pendidikan Tata Boga Dan Teknologi 3 (2), 251-255, 2023 | 2 | 2023 |
Rahmi HolinestiPadang State UniversityVerified email at fpp.unp.ac.id
