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Functional food

“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

Keywords: Dehydration, Functional food, Mulberry, Product development, Sensory evaluation

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. & Agric. Res. 15(4), 42-46, October 2019.

Keywords: Chicken feet bone substitute, Chicken floss, Chicken meat, Functional food

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