Pakpahan, Okta Pringga, Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang

• Vol 20, No 2 (2023) - Articles
  The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing
  Abstract  PDF

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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