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  1. 1
    Chemical Composition and Consumer Acceptance of Balinese Snake Fruit during Marketing
    “...Indonesian Association of Food Technologists,...”
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  2. 2
    Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods
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  3. 3
    Carboxymethyl Celulose (CMC) from Snake Fruit (Salaca edulis Reinw) Kernel of "Pondoh Super": Synthesis and Characterization
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  4. 4
    Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste
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  5. 5
    Effect of Temperature and Drying Time on Angiostensin Converting Enzyme (ACE) Inhibitor and Antioxidant Activity of Soybean (Glycine max L.)- Jackbean (Canavalia ensiformis L.) Mix Grains Tempeh Flour
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  6. 6
    Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage
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