3 1 10 Application of resistant starch from kepok" banana in batter coating for several typical fried foods with different properties in water content" Andersen, Sherly Additional Author Pratiwi, Mutiara Additional Author mixed material Swiss German University 2018 Evaluation of resistant starch quality from different types of banana in batter coating formulation to reduce oil absorption in fried food Della, Karissha Fritzi Additional Author Pratiwi, Mutiara Additional Author Cahyana, Purwa Tri Additional Author mixed material Swiss German University 2018 The Development of rice substitute using cassava 'OYEK’rnrice enriched with Isolated Soy Protein (ISP) Chandra, Falencia Edrina Additional Author Rahmawati, Della Additional Author Pratiwi, Mutiara Additional Author mixed material Swiss German University 2018