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Vol. 1 No. 1 (2021)
Vol. 1 No. 1 (2021)
Published:
2021-06-11
Articles
The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken
Lismi Animatul Chisbiyah, Mazarina Devi, Issutarti Issutarti
1-6
PDF
Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring
Fisal Ahmad, Nur Ezzliana Ismail, Tuan Zainazor Tuan Chilek, Amir Izzwan Zamri, Mohamad Khairi Mohd Zainol, Rahijan Abdul Wahab, Mansoor Abdul Hamid
7-12
PDF
Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree
Kukuh Saputryasto, Titi Mutiara Kiranawati, Laili Hidayati
13-23
PDF
Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children
Sunsya Putri Cahyaning Gusti, Ummi Rohajatien, Soenar Soekopitojo, Budi Wibowotomo, Mazarina Devi, Rizki Yulianingrum, Wiwik Wahyuni
24-32
PDF
The Influence of Office Employees’ Eating Behaviour Due to Stress: The Case of Universiti Malaysia Sabah Office Employees
Dg. Khairunisa Ahmad Sapawi, Ng Hui Ming
33-41
PDF
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