Vol. 11 No. 4 (2023): Volum 11 - 4

Research Articles

• Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation

  Hesty Parbuntari, Fajriah Azra, Prima Kurniati Hamzah, Fitri Amelia, Ika Parma Dewi, Mahmud

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• Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages

  Vlahova-Vangelova, D., Balev, D., Kolev, N.

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• The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) food blend formulation food blend for improved micronutrient intake among infants

  Dr B. Masamha, F. D. Marongwe, Dr E. Nyakudya, Prof R. Mandumbu, Ms Kamota, Prof George

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• The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI

  Patthama Hirunyophat

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• Empowering women agripreneurs through precision agriculture technology adoption: An integrative review of literature

  Sheeba. D, Prabu Christopher. B

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• A Stakeholder Analysis on Sustainable Food Home Garden Programme (P2L) at Sananrejo Village, Turen District, Malang Regency

  Anggitha ratri dewi

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• Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves

  Noura Gad El-Rab

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• The potency of robusta coffee pulp as vinegar product

  I Gede Pasek Mangku, LUH SURIATI, ANAK AGUNG NGURAH SURYA GIRINDRA, GEK AYU SAGITA WIDYA TRESNA WATI

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