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Issue Date	Title	Author(s)
2022-06-21	Effect of Accelerated Ripening and Fermentation to The Physicochemical Properties of Black Sapote Fruit and Wine	Citragumilang, Adinda Kurnia
2020-10-16	The Effect of Humectant in Maintaining Physicochemical Properties of Steamed Sponge Cake During Storage	Brilliana, Kezia
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
2021-09-22	THE EFFECTS OF GREEN TEA EXTRACT ADDITION ON THE ANTIOXIDANT ACTIVITY, PHYSICOCHEMICAL PROPERTIES AND SENSORIAL ACCEPTABILITY OF READY TO EAT JAPANESE CURRY	Nico
2021-08-31	Effects of Soy Protein Isolate and Methyl Cellulose Addition in Emulsion towards the Physicochemical Properties of Plant-Based Burger	Carol, Lioni
2023-06-12	The Effect of Soy Protein Isolate and Konjac Glucomannan Hydrolysate Towards the Physicochemical and Sensorial Properties of Plant-based Fishball	Baihaqi, Putri Faiqdini
2023-06-12	Physicochemical Changes of Black Tea and Black Sapote (Diospyros Digyna) Kombuchas During Fermentation	Nadine, Alethea
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	The Development of Plant-Based Seasoning Powder Incorporated with Encapsulated Rice (Oryza Sativa L.) Leaf Extract	Harianti, Aurelia Gizensha