Phytochemical Characterization and Antioxidant Potential of Fermented Clitoria ternatea L. Syrup Stabilized with Xanthan Gum and Stevia

Study of Synbiotic Yogurt Raw Materials as Functional Food: Analysis of Goat Milk Quality, Lactic Acid Bacteria and Gowok (Syzygium polycephalum) Fruit Phytochemicals

Effects of Curing on the Protein Quality and Amino Acids Profiles of Hercules Beetle (Dynastes hercules) Larvae Flours

Protective Effects of Neem Ethanolic Extract on Streptozotocin-induced Diabetes: Modulation of C-Peptide and Peroxynitrite Levels in Liver Male Rats

Functional Yoghurt with Microencapsulation of Pomegranate Peel Powder-pectin/Casein Complex Coacervation

Formulation of Cream Cheese Powder with Kecombrang Extract: Effects on pH, Antioxidant Activity and Sensory Properties

Implementation of Supply Chain Performance Analysis: A Case of Sugar Factory in Indonesia

Assessment of the Current Marketing Mix Strategies of Mountain High Dairy Cooperative (MHDC): A Qualitative Analysis

Probiotic Innovation in Ice Cream: Quality during Storage with the Addition of Encapsulated Lactiplantibacillus plantarum SN13T

Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization