Skip to main content
Skip to main navigation menu
Skip to site footer
Open Menu
Bulletin of Culinary Art and Hospitality
Current
Archives
About
About the Journal
Submissions
Editorial Team
Privacy Statement
Contact
Search
Login
Home
/
Archives
/
Vol. 2 No. 1 (2022)
Vol. 2 No. 1 (2022)
Published:
2022-06-30
Articles
Saturated And Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry
Hashim Fadzil Ariffin, Laili Hidayati, Afellia Febrianti
1-6
PDF
Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah
Mansoor Abdul Hamid, Keneswary Ravichanthiran, Oslida Martony
7-19
PDF
The Effect of Using Pegagan Leaves (Centella Asiatica L. Urban) Extract on The Physical Properties and Antioxidant Capacity of Mochi Ice Cream
Ummi Rohajatien, Laili Hidayati, Yeri Ayu Safitri
20-24
PDF
Quality Test of Peanut Sauce Made from Different Ratio of Hyacinth Beans (Lablab purpureus (L.) Sweet) and Groundnut (Arachis hypogaea L.)
Budi Wibowotomo, Issutarti Issutarti, Jesi Kurnia Dewi Treeseff
25-32
PDF
An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine
Anusua Ghosh
33-40
PDF
Make a Submission
Make a Submission
Menu Samping
About The Journal
EDITORIAL TEAM
FOCUS & SCOPE
PUBLICATION ETHICS
PEER REVIEW PROCESS
REVIEWERS
AUTHOR GUIDELINES
SUBMISSION GUIDELINES
ONLINE SUBMISSION
OPEN ACCESS POLICY
PUBLICATION FREQUENCY
COPYRIGHT NOTICE
CONTACT
TEMPLATE
AUTHOR FEES
Information
For Readers
For Authors
For Librarians
Current Issue