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Della Rahmawati
Della Rahmawati
Swiss German University
Food science
Chemistry
Tempe
Ingredient
Legume
5
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0
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ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY
2021
Indonesian Food and Nutrition Progress
Abdullah Muzi Marpaung
Darinda Pusha Djani
Della Rahmawati
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Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage
2021
Rena Agatha
Yati Maryati
Agustine Susilowati
Aspiyanto Aspiyanto
Anastasia Fitria Devi
Hani Mulyani
Setyani Budiari
Euis Filailla
Della Rahmawati
Nina Artanti
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Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes.
2021
Journal of Bioscience and Bioengineering
Della Rahmawati
Made Astawan
Sastia Prama Putri
Eiichiro Fukusaki
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Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid
2021
Hamdarian Wijaya
Stacia Andani Fortunata
Della Rahmawati
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Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review
2021
Della Rahmawati
Maria Dpt Gunawan-Puteri
Elena Santosa
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