Nugrahanto, Anggita, GADJAH MADA UNIVERSITY, Indonesia

• Vol 18, No 1 (2021) - Articles
  Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning
  Abstract  PDF

Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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