Vol 17, No 1 (2020)

Table of Contents

Articles

Anthocyanin From Bauhinia purpurea Flower: Extraction, Color Characteristic, and Stability
Abdullah Muzi Marpaung, Darinda Pusha Djani, Della Rahmawati
10.22146/ifnp.52037 Abstract views : 5345 | views : 4496
PDF
1-5
Hurdle Technology: Principles and Recent Applications in Foods
Nura Abdullahi, Munir Abba Dandago
10.22146/ifnp.52552 Abstract views : 15775 | views : 27280
PDF
6-11
The Role of Food Science and Technology for Indonesian Indigenous Food Product Development to Achieve Food Security
Winiati P. Rahayu, Irma Septiani
10.22146/ifnp.53294 Abstract views : 5718 | views : 4284
PDF
12-15
Brownies From Mangrove Fruit Flour: The Use of Variation of Flours as An Alternative to High Food Nutrition
Sumartini Sumartini, Kurnia Sada Harahap, Apri Mujiyanti
10.22146/ifnp.55188 Abstract views : 11127 | views : 12199
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16-22
Oligo-Glucomannan Production from Porang (Amorphophallus oncophyllus) Glucomannan by Enzymatic Hydrolisis Using β-Mannanase
Anggela Anggela, Widiastuti Setyaningsih, Santad Wichienchot, Eni Harmayani
10.22146/ifnp.57217 Abstract views : 5922 | views : 5925
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23-27