Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
IFSTJ is open access and peer-reviewed journal dealing with the advancement technology on food science and Nutrition. Publishing in online version of Indonesian Food Science and Technology Journal (IFSTJ) is free of charges. IFSTJ is published twice a year (July and December). The reviewers of this journal come from high qualify International academics from Australia, Germany, Saudi Arabia, Malaysia, Thailand, India, Singapore and Indonesia as well. All articles until this issue (Vol 4 No 1, December 2020) were authored/co-authored by authors from 5 countries (Thailand, Iran, Malaysia, Nigeria and Indonesia).
Published:
2020-12-31
Articles
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Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils
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Optimization Of Glucose and Nitrogen Consentration In Medium Nata de Citrus From Calamansi Orange Juice
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Antibacterial Activities Of Capsicum Frutescens Extracts On Bacteria Isolated From Domestic Food Wastes In Akure
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Evaluation of The Nutritional Quality of Kuli-kuli (Peanut cake) Produced from Melon seeds and Groundnut.
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Energy potential from Areca Palm through Direct Combustion and Pyrolysis in Indonesia: A review
