Wiwik Siti Windrati

发表

IbM Kelompok Tani Buah Naga

Wiwik Siti Windrati, Sukatiningsih Sukatiningsih, Tamtarini Tamtarini, 2015 .

POTENSI POLISAKARIDA DARI PULP BUAH KOPI SEbAGAI ADITIF mAKANAN

Achmad Subagio, Wiwik Siti Windrati, Nurud Diniyah, 2014 .

Physical, Chemical, and Functional Characteristic of ‘Wader’ (Rasbora jacobsoni), ’Bader’(Puintius javanicus), and ‘Patin’ (Pangasius hypophthalmus) Fillet”

Wiwik Siti Windrati, Yuli Witono, I. Taruna, 2017 .

‘Wader’ (Rasbora jacobsoni) Protein Hydrolysates: Production, Biochemical, and Functional Properties

Wiwik Siti Windrati, Yuli Witono, I. Taruna, 2016 .

IC-FANRes 2015 ‘ Wader ’ ( Rasbora jacobsoni ) Protein Hydrolysates : Production , Biochemical , and Functional Properties

Wiwik Siti Windrati, Yuli Witono, I. Taruna, 2016 .

of Analog Rice from Mocaf Substitution of Corn , Sweet Potato and Carrot

Wiwik Siti Windrati, Nur Diniyah, Aris Prasetyo, 2017 .

Amino Acids Profiles and Chemical Properties of Four Inferior Sea Fishes in Madura, Indonesia

Wiwik Siti Windrati, Yuli Witono, I. Taruna, 2016 .

Formulation of flavor enhancer from common barb (Rasbora jacobsoni) protein hydrolysate

Wiwik Siti Windrati, Yuli Witono, I. Taruna, 2019, PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019.

Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L.) on the Characteristics of Cake

Wiwik Siti Windrati, Yuli Witono, A. Subagio, 2010 .

KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease]

Wiwik Siti Windrati, Unus, M. Fauzi, 2012 .

TEPUNG KAYA PROTEIN DARI KORO KOMAK SEBAGAI BAHAN PANGAN FUNGSIONAL BERINDEKS GLISEMIK RENDAH [Protein Rich Flour from Hyacinth Bean as Functional Food Ingredient with Low Glycemic Index]

Wiwik Siti Windrati, A. Subagio, A. Nafi', 2013 .

The Effect of Enzymatic Hydrolysis on the Properties of Protein Hydrolysate From Paddy Mushroom

Wiwik Siti Windrati, Niken W. Palupi, Tamtarini Tamtarini, 2010 .

Pengaruh Komposisi MOCAF (Modified Cassava Flour) dan Tepung Beras pada Karakteristik Beras Cerdas (Effect of Composition Mocaf (Modified Cassava Flour) and Rice Flour on Characteristics of Beras Cerdas)

Wiwik Siti Windrati, Achmad Subagio, 2012 .

Characteristics and Sensory Analysis of Ketchup and Sauce Products from “Bibisan” Fish Hydrolyzate

Wiwik Siti Windrati, Yuli Witono, I. Taruna, 2014 .