Vol 5, No 2 (2023)

DOI: http://dx.doi.org/10.33512/fsj.v5i2

The articles in this issue were authored/co-authored by authors from Argentina, Sudan, Malawi, Uganda, Afghanistan, India, and Indonesia.

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Table of Contents

Articles

Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
Diego Ezequiel Velazquez, Mariana Marta Sánchez, Maria Emilia Latorre
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103-115
Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk
Reza Widyasaputra, Ryan Firman Syah, Adi Ruswanto, Masna Yanti Fau
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116-122
Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese
Salha A. Y. Jado, Ibtisam El Zubeir
PDF
123-133
Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages
Benson Ali, Maria Chunda
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134-144
Kombucha Production in Uganda: Quality Aspects and Compliance With Standards
Rehema Meeme, Ivan Muzira Mukisa, Robert Mugabi
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145-165
Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants
Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Suci Apsari Pebrianti
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166-176
Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods
Siti Chairiyah Batubara, Nur Hanifah Muliyana
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177-190
Assessment of Unfermented Beverages Intake by Adult Population in Herat City
Abdullah Masoumi, Basir Ahmad Rahimi, Nasir Ahmad Sahel, Ahmad Shafiq Foshanji, T. H. Shankarappa
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191-198
Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination
Rifki Prayoga Aditia, Sakinah Haryati, Aditia Mursyid Muhede, Devi Faustine Elvina Nuryadin
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199-208