| Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia AI Widjajaseputra, TEW Widyastuti, CY Trisnawati Food Research 3 (5), 501-505, 2019 | 20 | 2019 |
| Substitusi terigu dengan tepung labu kuning terhadap sifat fisik dan organoleptik muffin EAS Budoyo, TIP Suseno, AI Widjajaseputra Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2014 | 18 | 2014 |
| Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream AI Widjajaseputra, TEW Widyastuti International Food Research Journal 24 (3), 1199-1203, 2017 | 12 | 2017 |
| PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers] AI Widjajaseputra, H Harijono, Y Yunianta, TE Teti Estiasih Jurnal Teknologi dan Industri Pangan 22 (2), 184-189, 2011 | 11 | 2011 |
| The effect of κ-carrageenan proportion and hot water extract of the Pluchea indica less leaf tea on the quality and sensory properties of stink lily (Amorphophallus muelleri … PS Widyawati, TIP Suseno, AI Widjajaseputra, TEW Widyastuti, ... Molecules 27 (16), 5062, 2022 | 10 | 2022 |
| Relation of moisture distribution and texture of rice-based foods–a perspective AI Widjajaseputra International Food Research Journal 19 (2), 1275-1278, 2012 | 9 | 2012 |
| Pengaruh proporsi margarin dan puree pisang ambon sebagai fat mimetic terhadap sifat fisikokimia dan organoleptik reduced fat steamed brownies F Ong, AI Widjajaseputra, CY Trisnawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2015 | 8 | 2015 |
| Kajian Bahan Pensubstitusi Beras Ketan Pada Produk Brem Padat AI Widjajaseputra Jurnal Ilmiah Widya Mandala 5 (4), 1998 | 5 | 1998 |
| Penggunaan Sakarin Sebagai Bahan Pemanis Sintetik AI Widjajaseputra Agritech: Jurnal Fakultas Teknologi Pertanian UGM 8 (2), 31-37, 2015 | 4 | 2015 |
| Mung bean as food source for breastfeeding women with diabetes mellitus in Indonesia: carbohydrate profiles at different soaking times AI Widjajaseputra, TEW Widyastuti, CY Trisnawati Food Research 3 (6), 828-832, 2019 | 2 | 2019 |
| Penggunaan Na-CMC dan Gum Xanthan untuk memperbaiki kualitas cake beras rendah lemak SLJ Widija, CY Trsinawati, AI Widjajaseputra Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2017 | 2 | 2017 |
| Sifat fisik dan kimiawi tepung ubi jalar:: Kajian suhu penyimpanan umbi dan varietas AI WIDJAJASEPUTRA Universitas Gadjah Mada, 1993 | 2 | 1993 |
| Karakteristik Fisikokimia Tepung Ubi Jalar Varietas Cilembu dari Proses Penepungan yang Berbeda MM Suprijono, TEW Widyastuti, AI Widjajaseputra Karakteristik Fisikokimia Tepung Ubi Jalar Varietas Cilembu dari Proses …, 2023 | 1 | 2023 |
| Peran Jenis dan Konsentrasi Koagulan pada Karakteristik Tahu dan Tingkat Penerimaan Konsumen AI Widjajaseputra, TEW Widyastuti, MM Suprijono, CY Trisnawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2021 | 1 | 2021 |
| Role of formula and rice varieties on the characteristics of rice-based spring roll wrappers AI Widjajaseputra Food Research 4 (6), 2132-2138, 2020 | 1 | 2020 |
| Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC). P Joyowiguina, AM Sutedja, AI Widjajaseputra Jurnal Teknologi Pangan dan Gizi 13 (1), 18-28, 2014 | 1 | 2014 |
| Role of indigenous wisdom in food selection: study of students’ nutritional status in food nutrition programme: Widya Mandala Surabaya Catholic University AI Widjajaseputra, TEW Widyastuti, MM Suprijono, CY Trisnawati International Journal of Food, Nutrition and Public Health 6 (3-4), 311-322, 2013 | 1 | 2013 |
| Peran distribusi air pada kestabilan mutu produk panga berbasis pati: Orasi Ilmiah Pengukuhan Guru Besar Fakultas Teknologi Pertanian AI Widjajaseputra | | 2023 |
| UPAYA PENINGKATAN EKONOMI IRT DAPURE INDAH MELALUI PELATIHAN PEMBUATAN MI BASAH DAN MI BELUNTAS PS Widyawati, AI Widjajaseputra, TEW Widyastuti, S Ristiarini LOGISTA-Jurnal Ilmiah Pengabdian kepada Masyarakat 6 (2), 1-8, 2022 | | 2022 |
| Peningkatan Kualitas Pemasakan Mie Telur Rebus Dengan Penggunaan Kappa Karagian AI Widjajaseputra, D Tanjung Jurnal Teknologi Pangan dan Gizi 5 (1), 6-11, 2014 | | 2014 |
T. E. W. WidyastutiDosen fakultas teknologi pertanian, Universitas Katolik Widya Mandala Surabaya在 ukwms.ac.id 的电子邮件经过验证
