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Vol 20, No 2 (2023) The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing Abstract  PDF
Hanif Alamudin Manshur, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, Noor Harini
 
Vol 18, No 1 (2021) Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage Abstract  PDF
Faten Boussaa, Faten Zaouay, Messaoud Mars
 
Vol 21, No 2 (2024) The Effect of Fermentation and Storage Temperature on the Viability of Lactiplantibacillus plantarum subps. plantarum Dad-13 on Yogurt-Like Drink Abstract  PDF
Aristya Aristya, Tyas Utami, Dian Anggraini Suroto, Endang Sutriswati Rahayu
 
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