ARDHIA DEASY ROSITA DEWI

Jumlah artikel & total sitasi berdasarkan tahun terbit

Akumulasi sitasi per periode pemutakhiran data

No.	Judul	Tahun	Authors	Sumber	Vol	Issue	Sitasi	Link
1	the proximate and phytochemical properties of red pitaya (hylocereus polyrhizus) stem flour and its potential application as food products	2019	Chrisnasari R.; Sudono C.C.; Utami M.R.D.; Dewi A.D.R.; Pantjajani T.	Pertanika Journal of Tropical Agricultural Science	42	3	2	Lihat
2	Optimization of High Protein and Zinc Composite Flour Formulation with Response Surface Methodology; [Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology]	2022	Erawati C.M.; Dewi A.D.R.	Jurnal Teknologi dan Industri Pangan	33	2	0	Lihat
3	The state of plant-based food development and its prospects in the Indonesia market	2022	Arwanto V.; Buschle-Diller G.; Mukti Y.P.; Dewi A.D.R.; Mumpuni C.; Purwanto M.G.M.; Sukweenadhi J.	Heliyon	8	10	24	Lihat
4	Development of instant jelly powder from elephant foot yam (Amorphophallus oncophyllus) and roselle (Hibiscus sabdariffa L.) as a functional food for diabetes mellitus patients	2024	Ruskim J.; Watung Y.L.G.; Aprilia S.R.; Faizah S.; Dewi A.D.R.; Setiawan F.	Food Research	8	6	2	Lihat
5	Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin: A Qualitative and Functional Assessment	2026	Sutanto T.A.; Belinda G.A.; Erawati C.M.; Dewi A.D.R.; Purwanto M.G.M.	International Journal of Food Science	2026	1	0	Lihat