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  3. Vol. 2 No. 1 (Aug 2020)

Vol. 2 No. 1 (Aug 2020)

DOI: https://doi.org/10.33555/jffn.v2i1
Published: 2020-08-31

Full Issue

  • V2N1-Full Version PDF

Reviews

  • Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients
    Indah Epriliati
    1-28
    • PDF
  • Soybean (Glycine max (L.) Merr.) and wild soybean (G. soja Sieb. et Zucc) genetic diversity for functional food
    Maria Stefanie Dwiyanti
    29-42
    • PDF

Articles

  • Product development of low sugar ready-to-drink (RTD) soy jelly drink
    Tabligh Permana, Jessline Ramaputra, Filiana Santoso
    43-52
    • PDF
  • Encapsulation of candlenut oil by freeze-drying method
    Silvya Yusri, Celine Meidiana, Abdullah Muzi Marpaung, Hery Sutanto
    53-61
    • PDF
  • The anti hypertensive nutraceuticals of Vigna sp bean protein hydrolized by alcalase and flavourzyme
    Tejasari, Sih Yuwanti, Mohammad Bazar Ahmadi, Yuna Luki Afsari
    63-73
    • pdf
pISSN 2685-9297

eISSN 2686-0309

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