| Issue | Title | |
| Vol 18, No 2 (2021) | Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.) | Abstract PDF |
| Brigitta Laksmi Paramita, Latif Sahubawa, Susana Endah Ratnawati | ||
| Vol 18, No 1 (2021) | Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage | Abstract PDF |
| Faten Boussaa, Faten Zaouay, Messaoud Mars | ||
| Vol 20, No 1 (2023) | Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour | Abstract PDF |
| Anthony Ukom, Dennis Egbujor, Lilian Nwanagba, Immaculata Okparauka | ||
| 1 - 3 of 3 Items | ||
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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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