Collection's Items (Sorted by Submit Date in Descending order): 41 to 60 of 112
| Issue Date | Title | Author(s) |
| 2023-06-12 | Plant-Based Meat Product Development: Patty and Nugget | Putri, Natasia Angelica Surya |
| 2023-06-12 | The Sensory Profiles Comparison of Chicken Seasoning on the Application of Chicken Nuggets and Chicken Meatballs Based from Two Different Suppliers | Natalia, Gwenda |
| 2023-06-12 | The Effect of Sugar Substitution on The Physicochemical and Sensorial Properties of Mung Bean Drink | Faustine, Elaine |
| 2023-06-12 | The influence of potassium chloride and chitosan on the appearance, odor, texture, and growth of Salmonella spp. compared to fresh grade and premium quality chicken meat | Bhagawanto, Mario Bintanu |
| 2023-06-12 | The Effect of Different Processing Methods to Make Candied Lemon Peel In Order to Reduce Lemon Waste In PT Bali Food Industry | Nelson, Jessica Britney |
| 2023-06-12 | Cross-Sectional Study of Different Age, Gender, and Masticatory Performance on Texture Preference of Sugar-Substituted Cereal Bars Base | Chandra, Thalia |
| 2023-06-12 | Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes in Comparison to Sucrose | Krisnadi |
| 2023-06-12 | Sensory and Physicochemical Analysis in Different Formula of Vanilla Ginger Drink | Lienandi, Maria Florencia |
| 2023-06-12 | Analyzing the Effect of Two Storing Temperatures toward Taste, Texture, and Appearance of 5 Days Croissant | Nugroho, Ivana Natasha |
| 2023-06-12 | The Utilization of Cocoa Bean Shell Waste as a Replacer of Natural Cocoa Powder in Chocolate Cookies Production | Kemis, Dila Odilia |
| 2023-06-12 | The Effect of Almond and Spinach By-Product Addition on Physicochemical and Sensory Characteristic of Granola Bar | Laurensia |
| 2023-06-12 | Physicochemical Changes of Black Tea and Black Sapote (Diospyros Digyna) Kombuchas During Fermentation | Nadine, Alethea |
| 2023-06-12 | The Effect of Fermentation Time towards Physicochemical and Microbial Population of the Black Sapote (Diospyros Nigra)’s Kombucha using Symbiotic Culture of Bacteria and Yeast (SCOBY) | Susanto, Anastasia Vanessa |
| 2023-06-12 | Application of Taste Modulation in Reduced Sugar Based Cookie: Effect on Texture, Moisture Content, Color, and Consumer Acceptance | Prajitno, Hanna Anggreani |
| 2023-06-12 | Application of Blended Low-Calorie Sweeteners (LCS) in White Grape Carbonated Drink at PT. Sinar Sosro | Febrianti, Gisela |
| 2023-06-12 | Post-Dissolution Stability of Co-Crystallized Red Fruit Oil | Trisnajaya, Gerry Kimara |
| 2023-06-12 | The Stability Evaluation of Strawberry Kiwi Soda at PT. Sinar Sosro | Putra, Nathanael Dwi |
| 2023-06-12 | Microbial and Biochemical Assessment of Coffee Milk Production Quality at Jago Coffee Using Total Plate Count and Methylene Blue Reduction Test | Serain, Risha Lavelia Shfgard |
| 2023-06-12 | The Effects of Different Stabilizers on Physical and Sensorial Properties of Instant Vanilla Soft-Serve Ice Cream | Tan, Stefany |
| 2023-06-12 | Polyphenol and Sensitive Protein Reduction During Filtration of Different Beer Brands and Its Effect Towards Beer Colloidal and Turbidity | Nathanalia, Jeanne |
Collection's Items (Sorted by Submit Date in Descending order): 41 to 60 of 112
