Sandra Kusumawardani

Sandra Kusumawardani

King Mongkut's Institute of Technology Ladkrabang - Bangkok / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5270155
สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง
person_outline Sandra Kusumawardani's MOST POPULAR ARTICLES
1-) Polyphenol-modified starches and their applications in the food industry: recent updates and future directions Foods 11 (21), 3384, 2022
2-) Enhancing banana flour quality through physical modifications and its application in gluten-free chips product Foods 13 (4), 593, 2024
3-) Annealled purple yam (Dioscorea alata var. purpurea) flour improved gelatinisation profile, but increased glycemic index of substituted bread. International Food Research Journal 20 (2), 2013
4-) Enhancing banana flour quality through physical modifications and its application in gluten-free chips product - K Kunyanee, T Van Ngo, S Kusumawardani, N Luangsakul
5-) Annealled purple yam (Dioscorea alata var. purpurea) flour improved gelatinisation profile, but increased glycemic index of substituted bread. - F Jailani, S Kusumawardani, C Puspitasari, A Maula, U Purwandari