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  1. 141
    Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning
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  2. 142
    Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage
    di Boussaa, Faten, Zaouay, Faten, Mars, Messaoud
    Pubblicazione 2022
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  3. 143
    Fruit Quality Evaluation in The Maturation Process of Blueberries Using Image Processing
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  4. 144
    Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage
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  5. 145
    Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations
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  6. 146
    Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)
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