Search

Search Results

• Wet Pasta “Fettuccine" Jackfruit Seed Flour Substitution: Physical and Organoleptic Quality

  Jennifer Angelina, Mariani Mariani, Annis Kandriasari

  24-32

  2026-01-02

• Sensory Quality Analysis and Physical Quality of Pasta Butterflies Arrowroot Starch Substitution

  Riya Anna Nathashia Tanamal

  846-855

  2025-08-16

• The Effect of Purple Sweet Potato Flour Substitution (Ipomoea Potato L. Poir) On Physical Quality and Sensory Quality of Chiffon Cake

  Nailah Ghaisani Alyani, Guspri Devi Artanti, Mariani Mariani

  12-23

  2026-01-02

• Cornflour Substitute Onion Sticks: Physical and Sensory Quality

  Adinda Mutiara Dewi, Nur Riska, Rusilanti Rusilanti

  1-11

  2026-01-02

• The Effect of Soybean Extract Substitution on Physical and Sensory Quality Pukis Cake

  Dinda Lestari, Nur Riska, Alsuhendra Alsuhendra

  1186-1195

  2025-10-30