Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021
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.
Published:
2021-07-31
Articles
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Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu
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Valorization of Algerian Semi-Soft Date and Traditional Preparation of Date Syrup: Physicochemical and Biochemical Properties
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Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet)
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Proximate and Mineral Evaluation of Dried Composites of selected Leafy Vegetables
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The Effects of Moisture Content Variation on Some Engineering Properties of Almond Seed (Terminalia Catappa)
