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T. Khusniati
T. Khusniati
Food science
Biology
Chemistry
Environmental science
Food technology
4
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2
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0
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Improvement of yogurt quality from mushrooms and nuts by the addition of Amyloproteolytic from Lactobacillus satsumensis EN38-32
2021
T. Khusniati
A Widiawati
S Yuningtyas
Sulistiani
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Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment
2020
Journal of Food Science
Raden Haryo Bimo Setiarto
H.D. Kusumaningrum
Betty Sri Laksmi Jenie
T. Khusniati
N. Widhyastuti
I. Ramadhani
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["Cider tea": fermented tea beverage]
2000
T. Khusniati
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Spoilage of skim-milk
1999
Hilton C. Deeth
T. Khusniati
R. Wallace
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