Publication: Effect of different fermentation conditions on antioxidant capacity and isoflavone content of soy tempeh
Publication: Browning inhibition of fresh-cut apple by coating carrageenan/ascorbic acid/ ZnO nanoparticles
Publication: Nutritional Contents and Processing of Plant-Based Milk: A Review
Publication: Proximate Analysis and Antioxidant Activity of Red Rice (Oryza sativa L.) Milk
Publication: Tempe: A traditional fermented food of Indonesia and its health benefits
Initiative Project Research: BICHOA – Chocolate enriched with edible flower
Initiative Project Research: CHLO-MILK- HEALTH AND NUTRITIOUS BEVERAGES
Initiative Project research: Sugar-Free Srikaya Jam
