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Current Issue
Vol. 11 No. 4 (2023): Volum 11 - 4
Published:
2023-11-30
Full Issue
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Research Articles
Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
Hesty Parbuntari, Fajriah Azra, Prima Kurniati Hamzah, Fitri Amelia, Ika Parma Dewi, Mahmud
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Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages
Vlahova-Vangelova, D., Balev, D., Kolev, N.
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The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) food blend
formulation food blend for improved micronutrient intake among infants
Dr B. Masamha, F. D. Marongwe, Dr E. Nyakudya, Prof R. Mandumbu, Ms Kamota, Prof George
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The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom
Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI
Patthama Hirunyophat
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Empowering women agripreneurs through precision agriculture technology adoption: An integrative review of literature
Sheeba. D, Prabu Christopher. B
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A Stakeholder Analysis on Sustainable Food Home Garden Programme (P2L) at Sananrejo Village, Turen District, Malang Regency
Anggitha ratri dewi
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Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves
Noura Gad El-Rab
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The potency of robusta coffee pulp as vinegar product
I Gede Pasek Mangku, LUH SURIATI, ANAK AGUNG NGURAH SURYA GIRINDRA, GEK AYU SAGITA WIDYA TRESNA WATI
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