| Issue | Title | |
| 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 22, No 1 (2025) | Recovery and Molecular Detection of Lactobacillus plantarum Dad-13 from The Feces of Healthy Indonesian Volunteers After Intake of Fermented Milk | Abstract PDF |
| Sri Hastuti, Endang Sutriswati Rahayu, Mariyatun Mariyatun, Sri Nurfiani, Jaka Widada | ||
| 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 | ||
| 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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