T. Handayani

Strategy for Developing Interest of Entrepreneurship through a Culinary Business Management Course

Safitri Yosita Ratri, S. Purwanti, D. Murniati, 2020 .

Development of Gluten-free Cookies Rich in Resistant Starch Type 3 from Maranta arundinacea

Sutopo, M. Nugraheni, S. Purwanti, 2017 .

Utilization of Dairy Industry Wastewater for Nutrition of Microalgae Chlorella vulgaris

Adi Mulyanto, T. Handayani, R. Nugroho, 2020, Journal of Physics: Conference Series.

Rapid Propagation from Hypocotyl and Shoot Tip Explants of Sterculia foetida Linn

E. Yuniastuti, T. Handayani, D. Pinardi, 2019, Journal of Advanced Agricultural Technologies.

Nutritional, physical and sensory properties of high protein gluten and egg-free cookies made with resistant starch type 3 Maranta arundinaceae flour and flaxseed

Sutopo, M. Nugraheni, S. Purwanti, 2019, Food Research.

Sensory and Physical Characteristic of Gluten-Free Nastar Cookies

A. A. Anggraeni, T. Handayani, 2017 .

Sensory Characteristic of Gluten-Free Popular Indonesian Cookies

S. Palupi, A. A. Anggraeni, T. Handayani, 2017 .

Quality Evalution of Potato Clones as Processed Material Cultivated in Lembang

S. Rahayu, T. Handayani, P. S. Levianny, 2017 .