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Issue DateTitleAuthor(s)
2021-09-22THE EFFECTS OF GREEN TEA EXTRACT ADDITION ON THE ANTIOXIDANT ACTIVITY, PHYSICOCHEMICAL PROPERTIES AND SENSORIAL ACCEPTABILITY OF READY TO EAT JAPANESE CURRYNico
2019-11-19The Effect of Pre-Treatment (Ascorbic Acid and Citric Acid) on Physical and Sensorial Properties of Freeze-Dried Banana (Musa Paradisiaca L. Var Sapientum) ChipsAgustian, Samuel
2021-08-12The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus conoideus Lam.) using Freeze Drying towards Carotenoid Content and Stability as a Natural Food ColorantTanardi, Samantha
2019-09-19The Effect of Implementing Cold Plasma Technology to The Shelf-Life of Raw and HTST MilkCarissa
2019-11-19The Effect of Fiber-Based Fillers Addition on The Physical and Sensorial Properties of Indonesian Meatball (Bakso)Yovian, Evan
2019-08-19The Utilization of Spray Drying Technology to Develop Avocado (Persea Americana Mill.) Seed PowderAlissa, Karen
2019-08-19The Formulation and Optimization of Light Fat and Reduced Sugar Ice CreanWinda
2019-11-19The Effect of Saccharomyches cerevisae and Lactobacillus bulgaricus Inoculation on Coffee Fermentation to The Final Sensory ProfileRamadhana, Kahfi
2019-11-19Physical and Sensorial Properties of Macaron Shells Made by Partially Subtitute Almond Flour with Gnetum gnemon (Melinjo) FlourGabriella Anastasia
2019-11-19The Effect of Additives in Enhancing Coconut Milk Based Indonesian Traditional Ice Cream Based on Consumer AcceptanceSetyadi, Joanes Visi

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