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Issue Date	Title	Author(s)
2020-10-05	Survival of Potential Food Pathogens (Staphylococcus aureus and Escherichia coli O157:H7) during Moromi Fermentation in the Production of Low-Salt Soy Sauce	Naidu, Navitri Chandra
2020-10-12	Effects of Edible Chitosan Coating Incorporated with Rosemary Essential Oil on Quality of Breadfruit (Artocarpus altilis)	Tania, Karin
2020-10-12	Comparison of Antioxidant Molecules Accumulation in Euglena gracilis to Spinach, Tomato, and Other Selected Fruits and Vegetables	Amelia, Vania
2020-10-07	Extending the Shelf Life of Bolu Kukus with the Utilization of Potassium Sorbate as Mold Inhibitor	Asher, Joseph
2020-10-16	The Effect of Humectant in Maintaining Physicochemical Properties of Steamed Sponge Cake During Storage	Brilliana, Kezia
2020-10-07	The Effect of Transglutaminase (TGASe) and Vital Wheat Gluten (VWG) Addition to the Characteristics of Baked Frozen Dough	Tamin, Gaudentia Maura
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