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Functional food

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“Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”

Mary Ann Ysabel Y. Orpilla

Int. J. Biosci.25( 4), 120-128, October 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.4.120-128

Key: Dehydration Functional food Mulberry Product development Sensory evaluation

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Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food

Luki Amar Hendrawati, Isyunani, Intan Galuh Bintari

Int. J. Agron. Agri. Res.15( 4), 42-46, October 2019.

Key: Chicken feet bone substitute Chicken floss Chicken meat Functional food

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