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

Desislava Vlahova-Vangelova,Desislav Balev,Nikolay Kolev

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Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) food blend

Blessing Masamha,Farai Desire Marongwe,Elijah Nyakudya,Ronald Mandumbu,Agather Kamoto,George Kamota

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

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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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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