| Issue | Title | |
| Vol 20, No 2 (2023) | The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing | Abstract PDF |
| Hanif Alamudin Manshur, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, Noor Harini | ||
| Vol 17, No 2 (2020) | Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste | Abstract PDF |
| Kresna Mulya Santosa, Supriyadi Supriyadi, Sri Anggrahini, Yudi Rahmadian | ||
| Vol 15, No 1 (2018) | Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test | Abstract PDF |
| Fathyah Hanum Pamungkaningtyas, Mariyatun Mariyatun, Rafli Zulfa Kamil, Ryan Haryo Setyawan, Pratama Nur Hasan, Devin Varian Wiryohanjoyo, Sri Nurfiani, Eni Zulaichah, Indyah S. Utami, Tyas Utami, Endang S. Rahayu | ||
| Vol 14, No 2 (2017) | Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta | Abstract PDF |
| Mary Astuti, Sri Kanoni, Mega Mustika, Oki Krisbianto | ||
| 1 - 4 of 4 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 Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
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