| Issue | Title | |
| Vol 22, No 2 (2025) | Complementary Potentials of the Flour Blends Formulated From Sprouted Soybean (Glycine max), Sprouted Sorghum (Sorghum bicolor), and Unripe Plantain (Musa paradisiaca) Flour Intended for Infant Feeding | Abstract PDF |
| Innocent Nwazulu Okwunodulu, Inyang Emmanuel, Daniel Maduabuchi Uluocha, Okocha Kalu | ||
| Vol 16, No 1 (2019) | Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making | Abstract PDF |
| Imanuel Medy Pasanda, Edi Suryanto, Gregoria Djarkasi | ||
| Vol 18, No 2 (2021) | A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca) | Abstract PDF |
| Stanley Udogadi Nwawuba, Nwozo Sarah Onyenibe | ||
| 1 - 3 of 3 Items | ||
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Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
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