| Product value analysis on customized product based on pleasurable design and time-driven activity-based costing in food industry ER Wedowati, M Laksono Singgih, IK Gunarta Cogent Business & Management 7 (1), 1823581, 2020 | 16 | 2020 |
| A study of consumer preferences for customized product design ER Wedowati, ML Singgih, IK Gunarta MATEC Web of Conferences 204, 01002, 2018 | 15 | 2018 |
| Kajian konsentrasi tepung kimpul pada pembuatan mie basah M Revitriani, ER Wedowati, D Puspitasari REKA Agroindustri 1 (1), 1â, 2013 | 12 | 2013 |
| Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles FS Rejeki, ER Wedowati, D Puspitasari, JW Kartika, M Revitriani IOP Conference Series: Earth and Environmental Science 733 (1), 012075, 2021 | 11 | 2021 |
| Determination of modules in pleasurable design to fulfil customer requirements and provide a customized product in the food industry ER Wedowati, ML Singgih, IK Gunarta Designs 4 (1), 7, 2020 | 11 | 2020 |
| Proporsi mocaf dan tepung larut dengan penambahan maltodekstrin pada pengolahan cookies IA Pramadi, FS Rejeki, T Rahayuningsih, ER Wedowati Jurnal Agroteknologi 13 (02), 137-147, 2020 | 11 | 2020 |
| Kualitas biskuit MP-ASI dari tepung komposit kimpul-kacang tunggak dan tepung sagu selama penyimpanan D Puspitasari, FS Rejeki, ER Wedowati, A Kadir Journal of Research and Technology 6 (1), 70-80, 2020 | 9 | 2020 |
| PRODUCTION SYSTEM IN FOOD INDUSTRY: A LITERATURE STUDY ER Wedowati, ML Singgih, IK Gunarta The 6th International Conference on Operations and Supply Chain Management …, 2014 | 9 | 2014 |
| Activity report of IbM business group of sorghum flour E Noerhartati, T Rahayuningsih, FS Rejeki Universitas Wijaya Kusuma Surabaya, 2013 | 8 | 2013 |
| Preliminary study of natural dyes application on batik T Rahayuningsih, FS Rejeki, ER Wedowati, D Widhowati IOP Conference Series: Earth and Environmental Science 475 (1), 012069, 2020 | 7 | 2020 |
| Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis Terhadap Karakteristik Fruit Leather Mangga FS Rejeki, D Anggita, ER Wedowati Journal of Research and Technology 5 (2), 178-190, 2019 | 7 | 2019 |
| Exploration source of natural dyes for batik from fresh and fallen leaves T Rahayuningsih, FS Rejeki, ER Wedowati, D Widhowati IOP Conference Series: Earth and Environmental Science 230 (1), 012081, 2019 | 7 | 2019 |
| Gula Siwalan Sebagai Bahan Pemanis Alami dan Aman: Tinjauan dari Kandungan Kalori dan Indeks Glikemik ER Wedowati Universitas Trunojoyo, Madura, 2015 | 6 | 2015 |
| Activity report of IbM business group sorghum syrup E Noerhartati, T Rahayuningsih, FS Rejeki, ER Wedowati Universitas Wijaya Kusuma Surabaya, 2010 | 5 | 2010 |
| The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits D Puspitasari, E Noerhartati, M Revitriani, FS Rejeki, ER Wedowati IOP Conference Series: Earth and Environmental Science 733 (1), 012076, 2021 | 4 | 2021 |
| Proportion of kimpul flour and brown rice flour on food bar processing FS Rejeki, D Puspitasari, ER Wedowati, T Rahayuningsih International Conference on Science, Technology & Environment (ICoSTE), 2019 | 4 | 2019 |
| Characteristics of non-gluten biscuits from cowpea-purse composite flour D Puspitasari, FS Rejeki, ER Wedowati, A Kadir IOP Conference Series: Earth and Environmental Science 230 (1), 012026, 2019 | 4 | 2019 |
| Keunggulan kompetitif gula cair kimpul FS Rejeki, D Puspitasari, ER Wedowati Journal of Research and Technology 3 (1), 46-53, 2017 | 4 | 2017 |
| DESIGN FOR MASS CUSTOMIZATION IN FOOD INDUSTRY: LITERATURE REVIEW AND RESEARCH AGENDA ER Wedowati, ML Singgih, IK Gunarta The 7th International Conference on Operations and Supply Chain Management …, 2016 | 4 | 2016 |
| Pelatihan Pengolahan dan Pengemasan Keripik Buah H Wanadiatri, A Juniawan, F Fathurrahman, ER Wedowati, FS Rejeki, ... ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat 4 (2), 335-346, 2024 | 3 | 2024 |
Fungki Sri RejekiUniversitas Wijaya Kusuma SurabayaAdresse e-mail validée de uwks.ac.id