Physicochemical properties of fresh and dry powder bekasam of catfish clarias batrachus (Linn, 1758)

Q4

PROCEEDINGS OF THE PAKISTAN ACADEMY OF SCIENCES: PART B (ISSN: 25184261) , vol. 55 , pp. 41-46

Study on chemical, physical, microbiological and sensory of yoghurt enriched by Spirulina platensis

Q3

INTERNATIONAL FOOD RESEARCH JOURNAL (ISSN: 19854668) , vol. 24 , pp. 367-371

Study on the effect of different concentration of Spirulina platensis paste added into dried noodle to its quality characteristics

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 55

Effects of Different Heat Processing on Fucoxanthin, Antioxidant Activity and Colour of Indonesian Brown Seaweeds

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 55

Investigation of the quantity effect of NaCl salt on generating glutamic acid contents during shrimp paste production by fermentation method

NQ

ADVANCED SCIENCE LETTERS (ISSN: 19366612) , vol. 23 , pp. 6513-6515

Production of bacteriocin by Virgibacillus salexigens isolated from “terasi”: a traditionally fermented shrimp paste in Indonesia

Q2

WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (ISSN: 09593993) , vol. 32 , pp. 1-9

Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives

Q3

JURNAL TEKNOLOGI (ISSN: 01279696) , vol. 78 , pp. 245-251

Crude cathepsin activity and quality characteristic of smoked catfish [pangasius pangasius (Hamilton, 1882)] processed by different smoking temperature

Q3

JURNAL TEKNOLOGI (ISSN: 01279696) , vol. 78 , pp. 55-59

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

Q1

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (ISSN: 00225142) , vol. 95 , pp. 2201-2207

The effect of fish bone collagens in improving food quality

Q3

INTERNATIONAL FOOD RESEARCH JOURNAL (ISSN: 19854668) , vol. 21 , pp. 891-896