Rahmadian, Yudi, Department of Food Science and Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Indonesia

• Vol 17, No 2 (2020) - Articles
  Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste
  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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