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Issue Date	Title	Author(s)
2020-10-07	Comparison of Deep Frying And Air Frying Towards The Physicochemical and Organoleptic Properties of Breadfruit Chips Coated with Chitosan Coating	Rahmansyah, Erick
2020-10-09	Effect of Gum Arabic to Maltodextrin Ratio and Spray Dryer Inlet Temperature on the Characteristics of Sweet Soy Sauce Powder	Setiawan, Adelia Nabilah
2020-10-08	The Impacts of Conventional Drying Using Various Temperatures Towards the Physicochemical Quality and the Shelf-Life of Breadfruit	Berea, Joel Glen
2020-10-09	Determination of Quality Characteristics and Shelf Life Estimation of Steamed Sponge Cake	Yosephine, Felicia
2020-10-09	The Effect of Acetylated starch and Propylene Glycol Alginate to the Baking Performance of Frozen Bread Dough	Supardi, Jessica
2021-08-25	The Effect of Maltodextrin and Whey Protein Isolate in The Encapsulation of Red Fruit oil (Pandanus Conoideus Lam.) Using Spray Drying Towards The Total Carotenoid Content and Stability as a Natural Food Colorant	William
2020-10-01	Effect of Whey Protein Isolate to Maltodextrin Ratio and Inlet Temperature on the Characteristics of Spray-Dried Sweet Soy Sauce Powder	Sherli
2020-08-06	Physiccochemical, Textural and water soluble Protein Analysis of Overripe Temp-e Produced From Traditional and Modern Facilities	Andretti, Mario
2021-07-09	Physicochemical And Microbial Stability Observation Of Plant-based Indonesian Meatball	Sudharma, Widiana Aileen
2021-08-16	The Effect Of Emulsified Fats on The Physicochemical Properties of Plant-based Nugget	Siregar, Clara Angelica Claudia