Effect of carrot pulp on the physiochemical, microbiological and sensory attributes of kulfi
Akhter, M.J., Kabir, M.I., Sohany, M., Islam, M.H., Khatun, A.A., Hosen, A. and Kabir, M.F.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).213
Akhter, M.J., Kabir, M.I., Sohany, M., Islam, M.H., Khatun, A.A., Hosen, A. and Kabir, M.F.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).213
The effect of carrot pulp on the physicochemical, microbiological and sensory attributes of kulfi was studied by Akhter et al.
Passion fruit juice concentration using cellulose triacetate/cellulose acetate forward osmosis membrane
Mohamad Idris, A.I., Mustapa Kamal, S.M., Sulaiman, A., Omar, R. and Mohammad, M.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).540
Mohamad Idris, A.I., Mustapa Kamal, S.M., Sulaiman, A., Omar, R. and Mohammad, M.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).540
Mohammad Idris et al. evaluated the passion fruit juice concentration filtered through fabricated cellulose triacetate/cellulose acetate forward osmosis membrane
Effects of genetic disclosure based on gene polymorphisms in TAS1R2 (rs12033832) and UCP-2 (rs659366) on sugar restriction
Saputri, R.A., Muliadi, R.D., Subali, D., Kartawidjajaputra, F. and Suwanto, A.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).240
Saputri, R.A., Muliadi, R.D., Subali, D., Kartawidjajaputra, F. and Suwanto, A.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).240
Saputri et al. studied the effects of genetic disclosure based on gene polymorphisms in TAS1R2 (rs12033832) and UCP-2 (rs659366) on sugar restriction
Glucomannan powder can be used as a food substitute for people with diabetes mellitus
Sudjarwo, S., Rofiq, R., Eka, P.A., Maria, P.F.A., Faris, A.M. and Widyowati, R.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).361
Sudjarwo, S., Rofiq, R., Eka, P.A., Maria, P.F.A., Faris, A.M. and Widyowati, R.
Available Online: 3 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).361
Sudjarwo et al. evaluated the possibilities of glucomannan powder to be used as a food substitute for people with diabetes mellitus.
In vitro evaluation of probiotic potential of Lactobacillus paracasei BIOTECH 10363 strain isolated from Tapuy
Malilay, J.K.T., Bautista, J.A.N., Castillo-Israel, K.A.T. and Oliveros, M.C.R.
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).385
Malilay, J.K.T., Bautista, J.A.N., Castillo-Israel, K.A.T. and Oliveros, M.C.R.
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).385
Malilay et al. evaluated the potential of Lactobacillus paracasei BIOTECH 10363 as a probiotic strain from Tapuy.
The impact of food hygiene and sanitation on food quality in public and private elementary school canteens
Ningsih, R., Murwani, R., Kartasurya, M.I. and Sulistiyani
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).237
Ningsih, R., Murwani, R., Kartasurya, M.I. and Sulistiyani
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).237
Ningsih et al. evaluated the impact of food hygiene and sanitation on food quality in public and private elementary school canteens.
Potential of white leadtree (Leucaena leucocephala) seed flour as a functional food with umami taste
Mahmudah, N.A., Santoso, U., Ningrum, A., Yanti, R., Rahmadian, Y., Sari, Y.P.,Ichsan, O.A.N, Fitriani, A. and Supriyadi, S.
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).318
Mahmudah, N.A., Santoso, U., Ningrum, A., Yanti, R., Rahmadian, Y., Sari, Y.P.,Ichsan, O.A.N, Fitriani, A. and Supriyadi, S.
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).318
The potential of white leadtree (Leucaena leucocephala) seed flour as a functional food with umami taste was studied by Mahmudah et al.
Effects of partial coconut flour fortification and butter reduction with pumpkin puree in rice donuts
Akesowan, A. and Chareonkul, A.
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).393
Akesowan, A. and Chareonkul, A.
Available Online: 6 JULY 2024│https://doi.org/10.26656/fr.2017.8(4).393
Akesowan and Chareonkul developed and studied the effects of rice donuts with pumpkin puree fortified with coconut flour and rice donuts.