| Issue | Title | |
| Vol 19, No 1 (2022) | Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean | Abstract PDF |
| Innocent Nwazulu Okwunodulu, Chikodili Ugochukwu, Joel Ndife, Stella Ubbor | ||
| 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 | ||
| 1 - 2 of 2 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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