| DAFTAR ISI | |
|---|---|
Physicochemical Changes During the Production and Storage of Blueberry Cream Cheese Yogurt Drink
| 1-9
|
3D Printed Temféé as Prospective: A Sustainable Food Processing Combining Tempeh, Coffee Waste, and Compound Chocolate
| 10-17
|
Effect of Adding CMC on the Physical Characteristics of Fruit Leather as a Packaging Alternative
| 18-25
|
The Effect of Calcium Chloride (CaCl2) Concentration on the Physical Characteristics and Shelf Life of Strawberry Jelly (Fragaria x ananassa)
| 26-31
|
Sustainable Dried Mango Processing using Green Technology and Zero-Waste Approach to Prolong Shelf Life
| 43-53
|