| 61 | 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 |
| 62 | Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies | Foods 11 (12), 1819, 2022 | Authors: N Aini, B Sustriawan, N Wahyuningsih, E Mela | 2022 | 1 |
| 63 | Characteristics of cheese analogue from corn extract added by papain and pineapple extract | IOP Conference Series: Earth and Environmental Science 255 (1), 012016, 2019 | Authors: N Aini, B Sustriawan, V Prihananto, T Heryanti | 2019 | 9 |
| 64 | Karakteristik Tepung Jagung Yang Dibuat Melalui Fermentasi Menggunakan Bakteri Asam Laktat, Ragi Tape Dan Air | | Authors: N Aini, G Wijonarko, B Sustriawan | 0000 | 0 |
| 65 | 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 |
| 66 | 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 |
| 67 | Tepung ubi jalar sebagai bahan baku pembuatan mie dengan suplementasi olahan kedelai dan variasi sumber pengemulsi | Jurnal Pembangunan Pedesaan 3 (3), 195-204, 2004 | Authors: N Aini, H Dwiyanti, R Setyawati | 2004 | 6 |
| 68 | Program Hi-Link perbaikan teknologi pengolahan jagung di UD Annisa, Wonosobo | J-Dinamika: Jurnal Pengabdian Masyarakat 4 (1), 2019 | Authors: N Aini, H Dwiyanti, R Setyawati, B Sustriawan | 2019 | 1 |
| 69 | Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo | Aksiologiya: Jurnal Pengabdian Kepada Masyarakat 3 (2), 133-140, 2019 | Authors: N Aini, H Dwiyanti, R Setyawati, B Sustriawan, SD Alfiyah | 2019 | 8 |
| 70 | Siam orange (Citrus nobilis L.) nectar characteristics with variations in stabilizer and sucrose level | Food Res 6 (3), 315-323, 2022 | Authors: N Aini, H Dwiyanti, R Setyawati, I Handayani, AT Septiana, B Sustriawan, ... | 2022 | 1 |
| 71 | Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification. | International Food Research Journal 17 (4), 2010 | Authors: N Aini, H Purwiyatno | 2010 | 46 |
| 72 | Karakteristik beras analog dari tepung jagung-kacang merah mengunakan agar-agar sebagai bahan pengikat | Jurnal Penelitian Pascapanen Pertanian 16 (1), 1-9, 2019 | Authors: N Aini, J Munarso, FS Annisa, TT Jayanthi | 2019 | 8 |
| 73 | The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers | IOP Conference Series: Earth and Environmental Science 443 (1), 012039, 2020 | Authors: N Aini, J Sumarmono, B Sustriawan, V Prihananto, E Priscillia | 2020 | 7 |
| 74 | Identifikasi Fungsi Status Respirasi Pada Pekerja Pabrik Akibat Dampak Dari Limbah Pabrik Kertas | Jurnal Kesehatan Mesencephalon 6 (1), 31-36, 2020 | Authors: N Aini, L Setyowati | 2020 | 2 |
| 75 | 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 |
| 76 | Pasta pati jagung putih waxy dan non-waxy yang dimodifikasi secara oksidasi dan asetilasi-oksidasi | Jurnal Ilmu Pertanian Indonesia 12 (2), 108-115, 2007 | Authors: N Aini, P Hariyadi | 2007 | 16 |
| 77 | HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn … | Jurnal Teknologi dan Industri Pangan 21 (1), 18-18, 2010 | Authors: N Aini, P Hariyadi, TR Muchtadi, N Andarwulan | 2010 | 55 |
| 78 | HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particl | Jurnal Teknologi dan Industri Pangan 21 (1), 18 | Authors: N Aini, P Hariyadi, TR Muchtadi, N Andarwulan | 2010 | 15 |
| 79 | HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIK... | Jurnal Teknologi dan Industri Pangan 21 (1), 18 | Authors: N Aini, P Hariyadi, TR Muchtadi, N Andarwulan | 2010 | 14 |
| 80 | Fermented was reported to have different physicochemical and functional properties to those of non fermented flour. The objective of this research was to study the effect of … | Forum Pasca Sarjana 32 (1) | Authors: N Aini, P Hariyadi, TR Muchtadi, N Andarwulan | 2009 | 0 |