| Issue | Title | |
| Vol 17, No 2 (2020) | Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste | Abstract PDF |
| Kresna Mulya Santosa, Supriyadi Supriyadi, Sri Anggrahini, Yudi Rahmadian | ||
| 1 - 1 of 1 Items | ||
Search tips:
- Search terms are case-insensitive
- Common words are ignored
- By default only articles containing all terms in the query are returned (i.e., AND is implied)
- Combine multiple words with OR to find articles containing either term; e.g., education OR research
- Use parentheses to create more complex queries; e.g., archive ((journal OR conference) NOT theses)
- Search for an exact phrase by putting it in quotes; e.g., "open access publishing"
- Exclude a word by prefixing it with - or NOT; e.g. online -politics or online NOT politics
- Use * in a term as a wildcard to match any sequence of characters; e.g., soci* morality would match documents containing "sociological" or "societal"
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.
Indexed by:
