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Jurnal Teknologi Pangan dan Ilmu Pertanian

2986-934X · Fakultas Hukum, Universitas Katolik Widya Karya Malang

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Pengembangan Produk Minuman Bubuk Kacang Panjang Berpemanis Stevia Sebagai Inovasi Pangan Lokal

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Pengembangan Manisan Kulit Jeruk Bali Sebagai Inovasi Pemanfaatan Food Waste pada Industri Kuliner

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Pengembangan Produk Popping Boba Sari Bunga Kecombrang (Etlingera elatior) sebagai Inovasi Produk Fungsional

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Penambahan Tepung Sorgum (Sorghum bicolor (L.) Moench) dalam Pembuatan Kue Kering Jenis Kastengel

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Pemanfaatan Tepung Tulang Ikan Tuna dengan Penambahan Kacang Tolo Sebagai Sumber Kalsium pada Pembuatan Snackbar

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