Processing of "Mie Lethek", Indonesian Noodle Made from Fermented Cassava Flour Authors: Nurhayati, N., Subagio, A., Belgis, M., Suswati,...

Physicochemical and Microbiological Characteristics of Fruit-Based Kombucha Authors: Zubaidah, E., Cahyadi, A. B., Srianta, I. and...

Labeling System in Digital Marketing in the Development of Processed Seafood Products in Demak Regency Authors: Okti Ruenda, M.P. Ch....

Efficacy of Soy Biopeptide on Serum Iron, Serum Ferritin and Hemoglobin levels of Adolescents in Pandeglang Districts in Indonesia...

Analysis of Umami Taste in Seaweed-based Seasonings using The Omission Test Author: Alberta Rika Pratiwi, Victoria Kristina Ananingsih...

Effects of Frozen Storage Duration on The Physicochemical and Sensory Properties of Cassava Stick Authors: C. Y. Trisnawati, A. M....

Potency of Pluchea (Pluchea indica Less) Leaves to Increase Functional Value of Wet Noodles Authors: P. S. Widyawati, L. M. Y. D....

The Effect of Hot Water Extract of Pluchea Leaf Powder on the Physicochemical and Sensory Properties of Wet Noodles Authors: P. S....

The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportions of Tapioca and Wheat Flour Authors: M. K....

Improving the Sensory Properties of Bread Incorporated with Monascus-Fermented Durian Seeds and Rice Bran Authors: Goberto, M. A.,...

Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour Authors:...

Enhancing the Probiotic, Physicochemical and Organoleptic Properties of Soygurt with Purple Sweet Potato (Ipomoea batatas L) Paste...

Effect of Concentration and Type of Stabilizer on Physical Properties of Carrot Pineapple Velva Authors: Adrianus Rulianto Utomo,...

The Food Industry Supply Chain in The Light of COVID-19: The Constrains and Development of Measures to Ensure Food Safety and Quality...

Boiling Time Variation Through Functional Characteristics of Boiled Red Kidney Beans Authors: A. M. Sutedja, C. Y. Trisnawati, R. Wang...

Review: Bioavailability and Activity Prediction of Bioactive Compounds of Red Fruit (Pandanus conoideus Lam.) and Pandan Grape (Sararanga...

Comprehensive analysis of component changes during black tea processing using LC-MS Authors : Ayumi Ito and Emiko Yanase

Optimizing the Fermentation Process of Tamarilo Juice Containing Lactobacillus rhamnosus SKG34 Authors: Komang Ayu Nocianitri, I Desak...