| 41 | Utilization of modified white corn starch in producing marshmallow cream | IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) 3 (2), 40-46, 2018 | Authors: N Aini, P Hariyadi | 2018 | 5 |
| 42 | Iptek Bagi Masyarakat Perbaikan Teknologi Pengolahan Jagung Bagi Kelompok Wanita Tani di Kecamatan Kutasari, Purbalingga | J-Dinamika: Jurnal Pengabdian Masyarakat 3 (2), 2018 | Authors: N Aini, B Sustriawan, M Masrukhi | 2018 | 0 |
| 43 | Quality evaluation of polypropylene packaged corn yogurt during storage | IOP Conf. Series: Earth and Environmental Science 102, 012049, 2018 | Authors: N Aini, V Prihananto, MR Sustriawan, B, Astuti, Y, Maulina | 2018 | 6 |
| 44 | PROSES BERPIKIR VISUAL SISWA TUNAGRAHITA RINGAN DALAM MEMAHAMI SEGIEMPAT BERBANTUAN MEDIA ORIGAMI | KadikmA 9 (1), 141-147, 2018 | Authors: S Susanto, N Aini, D Trapsilasiwi | 2018 | 0 |
| 45 | Formulasi minuman sinbiotik dari susu dan ubi jalar menggunakan Lactoobacillus casei | Jurnal Teknologi dan Industri Pangan Unisri 5, 74-84, 2018 | Authors: LA Mawar, N Aini, Wijonarko | 2018 | 4 |
| 46 | Manfaat Keju dalam Peningkatan Kualitas Produk Horekaba | Kulinologi Indonesia, 2017 | Authors: N Aini | 2017 | 0 |
| 47 | Suplementasi tepung ikan-tempe pada biskuit ubi kayu sebagai upaya penanggulangan energi protein pada ibu hamil | Jurnal LPPM 1 (LPPM Unsoed), 2017 | Authors: R Setyowati, H Dwiyanti, N Aini | 2017 | 0 |
| 48 | Quality Deterioration and Shelf Life Estimation of Corn Yogurt was Packaged by Glass Bottle | Advanced Science Letters 23 (6), 5796-5798, 2017 | Authors: N Aini, V Prihananto, G Wijonarko, Y Astuti, MR Maulina, Muthmainah | 2017 | 7 |
| 49 | Green Coffee Sebagai Ingredien Diet | Kulinologi Indonesia, 2017 | Authors: N Aini | 2017 | 0 |
| 50 | Suplementasi tepung ikan-tempe pada biskuit ubi kayu sebagai upaya penanggulangan kurang energi protein pada ibu hamil | Prosiding 7 (1), 2017 | Authors: R Setyawati, H Dwiyanti, N Aini | 2017 | 3 |
| 51 | Formula Yoghurt dari Jagung, Ubi Jalar dan Kacang Hijau | ID Patent S00,201,707,790, 2017 | Authors: B Aini, Nur, Prihananto, V, Sustriawan | 2017 | 0 |
| 52 | Sensory Profiling of Snack Bar | Food Review, 2017 | Authors: N Aini | 2017 | 0 |
| 53 | Formulasi dan Pembuatan Pangan Darurat dengan Metode Pelembaban | ID Patent P00,201,507,516, 2016 | Authors: V Aini, Nur, Prihananto | 2016 | 0 |
| 54 | Pengembangan Warna Coklat yang Aman dan Halal Berbasis Reaksi Maillard asal Umbi | | Authors: AN AL-BAARRI, AM LEGOWO, RF SIREGAR | 2016 | 0 |
| 55 | Physical, chemical, and functional properties of corn flour processed by fermentation | AGRITECH-JURNAL TEKNOLOGI PERTANIAN 36 (2), 160-169, 2016 | Authors: N Aini, G Wijonarko, B Sustriawan | 2016 | 13 |
| 56 | Sifat fisik, kimia, dan fungsional tepung jagung yang diproses melalui fermentasi | Agritech 36 (2), 160-169, 2016 | Authors: N Aini, G Wijonarko, B Sustriawan | 2016 | 118 |
| 57 | Prosiding Seminar Safety dan Halal 2016© Penerbit: Indonesian Food Technologists® | | Authors: AN Al-Baarri, N Yaqin, I Abdullah, Y Bindar, A Apriyantono, ... | 2016 | 0 |
| 58 | FORMULASI DAN OPTIMASI FLAKES KAYA SERAT BERBASIS PATI GARUT RESISTEN TIPE III MENGGUNAKAN RESPONSE SURFACE METHODOLOGY FORMULATION AND OPTIMIZATION OF HIGH FIBER FLAKES BASED … | Jurnal Balitbang Propinsi Jawa Tengah 13, 193-202 | Authors: RM Riana, N Aini, H Dwiyanti | 2015 | 2 |
| 59 | FORMULASI DAN OPTIMASI FLAKES KAYA SERAT BERBASIS PATI GARUT RESISTEN TIPE III MENGGUNAKAN RESPONSE SURFACE METHODOLOGY FOR... | Jurnal Balitbang Propinsi Jawa Tengah 13, 193-202 | Authors: RM Riana, N Aini, H Dwiyanti | 2015 | 0 |
| 60 | Penanganan Pasca Panen Buah dan Sayur | Alfabeta 1, 190 | Authors: P Hariyadi, N Aini | 2015 | 0 |