| 1 | Upaya Peningkatan Nilai Gizi Pangan Melalui Optimalisasi Potensi Tepung Kulit Pisang Raja, Pisang Kepok, dan Pisang Ambon | J. Gipas 3 (1), 49-63, 2019 | Authors: A Proverawati, I Nuraeni, B Sustriawan, I Zaki | 2019 | 5 |
| 2 | 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 |
| 3 | The formulation of cheese analogue from sweet corn extract | International Journal of Food Science 2019, 2019 | Authors: N Aini, V Prihananto, B Sustriawan, D Romadhon, RN Ramadhan | 2019 | 15 |
| 4 | The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract | IOP Conference Series: Earth and Environmental Science 406 (1), 012017, 2019 | Authors: N Aini, B Sustriawan, J Sumarmono, V Prihananto, TP Atmajayanti | 2019 | 5 |
| 5 | The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk | IOP Conference Series: Earth and Environmental Science 653 (1), 012127, 2021 | Authors: J Sumarmono, B Sustriawan, N Aini, V Prihananto, A Widiastuti | 2021 | 3 |
| 6 | The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat | IOP Conference Series: Earth and Environmental Science 653 (1), 012128, 2021 | Authors: B Sustriawan, N Aini, R Setyawati, R Hania, RT Sandi, R Irfan | 2021 | 3 |
| 7 | Sujiman. Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Crespo | Jurnal Agritech 33 (1), 38-45 | Authors: P Haryanti, B Sustriawan | 2013 | 11 |
| 8 | SIFAT ORGANOLEPTIK SELAI DARI LIMBAH JERUK DENGAN VARIASI SUSBSTITUSI BUAH DAN SAYUR | Prosiding 10 (1), 2021 | Authors: N Aini, R Setyawati, H Dwiyanti, B Sustriawan, I Handayani, AT Septiana, ... | 2021 | 0 |
| 9 | 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 |
| 10 | 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 |
| 11 | 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 |
| 12 | Potensi Lactobacillus Acidophillus Dan Lactobacillus Plantarum Untuk Penurunkan Kolesterol Pada Minuman Probiotik Okara | Pembangunan Pedesaan 12 (1) | Authors: I Handayani, B Sustriawan | 2012 | 3 |
| 13 | 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 |
| 14 | Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Krespo | Agritech 33 (1) | Authors: P Haryanti, B Sustriawan, S Sujiman | 2013 | 6 |
| 15 | PENERAPAN TEKNOLOGI PENGOLAHAN PANGAN LOKAL UNTUK MENINGKATKAN PRODUKTIVITAS KWT MEKARSARI DI DESA SUMINGKIR, PURBALINGGA | Prosiding 10 (1), 2021 | Authors: B Sustriawan, N Aini, R Setyawati | 2021 | 0 |
| 16 | OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI | Jurnal Penelitian Pascapanen Pertanian 16 (2), 99-109 | Authors: N Aini, B Sustriawan | 2019 | 0 |
| 17 | Mikroenkasulasi Konsentrat Asam lemak Omega-3 dari Minyak Ikan Tuna | Laporan Penelitian. Fakultas Pertanian Jurusan Teknologi Pertanian. Lembaga …, 2002 | Authors: B Sustriawan, R Naufalin, N Aini | 2002 | 5 |
| 18 | Karakteristik Tepung Jagung Yang Dibuat Melalui Fermentasi Menggunakan Bakteri Asam Laktat, Ragi Tape Dan Air | | Authors: N Aini, G Wijonarko, B Sustriawan | 0000 | 0 |
| 19 | KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PENGGUNAAN GULA STEVIA DAN GULA KELAPA KRISTAL | Prosiding 10 (1), 2021 | Authors: B Sustriawan, N Aini, R Setyawati, R Irfan, R Hania, R Tresna | 2021 | 0 |
| 20 | KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PEMANIS STEVIA DAN GULA KELAPA KRISTAL | Agrointek: Jurnal Teknologi Industri Pertanian 15 (3), 884-893, 2021 | Authors: B Sustriawan, N Aini, R Setyawati, R Hania, R Tresna, R Irfan | 2021 | 0 |