Chandra, Falencia Edrina and Rahmawati, Della and Pratiwi, Mutiara (2018) The Development Of Rice Substitute Using Cassava ‘Oyek’ Rice Enriched With Isolated Soy Protein (ISP). Bachelor thesis, Swiss German University.

Della, Karissha Fritzi and Pratiwi, Mutiara and Cahyana, Purwa Tri (2018) Evaluation Of Resistant Starch Quality From Different Types Of Banana In Batter Coating Formulation To Reduce Oil Absorption In Fried Food. Bachelor thesis, Swiss German University.

Vania, Lisa and Pratiwi, Mutiara and Hariyanto, Bambang (2017) Application of Resistant Starch from Unripe "Kepok" Banana (Musa Paradisiaca Formatypica) in Batter Coating Formulation to Reduce Oil Absorption In Fried Food. Bachelor thesis, Swiss German University.

Yosadi, Regina Christine and Marpaung, Abdullah Muzi and Pratiwi, Mutiara (2017) Characterizations and Digestibility Properties of Rice Variety IR64 Under Different Local Cooking Methods in Indonesia. Bachelor thesis, Swiss German University.

Kristyo, Bill Utomo and Pratiwi, Mutiara and Cahyana, Purwa Tri (2017) Chemical and sensory quality evaluation of sago noodles enriched with unripe banana (musa paradisiaca formatypica) resistant starch. Bachelor thesis, Swiss German University.

Isnaeni, Ria and Sutanto, Hery and Pratiwi, Mutiara (2017) Effect of Candlenut Oil Extract to Physicochemical Properties of Tofu. Bachelor thesis, Swiss German University.

Andayani, Pratiwi and Pratiwi, Mutiara and Hariyanto, Bambang (2017) Effect of the Addition of Resistant Starch Type 3 (RS 3) from Banana (Musa Paradisiaca) and Isolated Soy Protein on The Nutritional and Sensory Quality of Sago-Based Artificial Rice. Bachelor thesis, Swiss German University.

Dermawan, Evelyne and Pratiwi, Mutiara and Kusumawaty, Nila (2017) Evaluation of quality and sensory properties of cookies formulated with resistant starch from unripe banana (musa paradisiaca formatypica). Bachelor thesis, Swiss German University.

Steven, Steven and Pratiwi, Mutiara and Kusumasmarawati, Ambar Dwi (2017) Formulation & Quality Evaluation of Gluten-Free Bread Added With Functional Resistant Starch from Unripe Banana (Musa Paradisiaca Formatypica). Bachelor thesis, Swiss German University.