| Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt U Purwandari, NP Shah, T Vasiljevic International Dairy Journal 17 (11), 1344-1352, 2007 | 249 | 2007 |
| Physico-chemical properties of flours and starches from selected commercial tubers available in Australia A Aprianita, U Purwandari, B Watson, T Vasiljevic International Food Research Journal 16 (4), 507-520, 2009 | 232 | 2009 |
| Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour U Purwandari, A Khoiri, M Muchlis, B Noriandita, NF Zeni, N Lisdayana, ... International Food Research Journal 21 (4), 1623, 2014 | 59 | 2014 |
| Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level. U Purwandari, GR Tristiana, D Hidayati International Food Research Journal 21 (5), 2014 | 25 | 2014 |
| Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties U Purwandari, D Hidayati, B Tamam, S Arifin International Food Research Journal 21 (4), 1615, 2014 | 24 | 2014 |
| Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium … U Purwandari, T Vasiljevic International Journal of Dairy Technology 62 (3), 411-421, 2009 | 18 | 2009 |
| Mikrobiologi industri pertanian N Hidayat, I Meitiniarti, S Setyahadi, U Pato, E Susanti, MC Padaga, ... Universitas Brawijaya Press, 2018 | 15 | 2018 |
| Preferensi konsumen terhadap pancake dari tepung sukun S Rosipah, B Burhan, U Purwandari Agrointek: Jurnal Teknologi Industri Pertanian 7 (1), 53-58, 2013 | 15 | 2013 |
| Pengaruh penambahan tempe dan tepung tapioka terhadap karakteristik fisikokimia dan hedonik nugget nangka muda (Artocarpus heterophyllus LMK) U Hasanah, M Ulya, U Purwandari Jurnal Pangan dan Agroindustri 8 (3), 154-162, 2020 | 11 | 2020 |
| Analisis Pengaruh Suhu, Waktu, Pektin dan Gula Terhadap Warna dan Tekstur Leather Guava ( Psidium Guajava. L) Menggunakan Metode Rsm ( Response Surface Methodology) MS Mandagi, U Purwandari, D Hidayati JurnaI. Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo …, 2015 | 8 | 2015 |
| Modeling and optimising the growth of Lasiodiplodia theobromae during gathotan fermentation U Purwandari, N Nava, D Hidayati Microbiology Indonesia 2014b 8 (3), 112-120, 2014 | 6 | 2014 |
| Aflatoxin in gathotan in relation to fungal distribution. Melbourne: Royal Melbourne Institute of Technology University U Purwandari Master Thesis, 2000 | 5 | 2000 |
| Supriyanto. 2012 I Purnamasari, U Purwandari Optimasi Penggunaan Labu Kuning dan Gum Arab pada Pembuatan Cup Cake …, 0 | 5 | |
| Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent. U Purwandari, U Farida, VPP Dianing, LY Sari, AG Kurniawati, ... International Food Research Journal 25 (6), 2018 | 4 | 2018 |
| Analisis sifat fisik daging sapi terdampak lama perendaman dan konsentrasi kenikir (cosmos caudatus kunth) R Rohmah, MFF Mu’tamar, U Purwandari Agrointek: Jurnal Teknologi Industri Pertanian 12 (1), 51-54, 2018 | 4 | 2018 |
| Annealled purple yam (Dioscorea alata var. purpurea) flour improved gelatinisation profile, but increased glycemic index of substituted bread. F Jailani, S Kusumawardani, C Puspitasari, A Maula, U Purwandari International Food Research Journal 20 (2), 2013 | 4 | 2013 |
| Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus U Purwandari, T Vasiljevic International Food Research Journal 17 (3), 575-582, 2010 | 4 | 2010 |
| Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus U Purwandari Victoria University, 2009 | 4 | 2009 |
| Analisis faktor-faktor yang mempengaruhi keberlanjutan mata pencaharian petambak garam di madura menggunakan metode MICMAC S Rosalinda, R Faridz, U Purwandari, H Fansuri Agrointek: Jurnal Teknologi Industri Pertanian 16 (3), 305-315, 2022 | 3 | 2022 |
| Pengaruh Penambahan Kayu Manis (Cinnamomum Burmannii) Terhadap Kadar Air, PH, Ketengikan dan Tekstur Wingko Selama Penyimpanan I Wahyudi, U Purwandari Jurnal Teknologi Pangan 11 (2), 31-37, 2018 | 3 | 2018 |
