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Jurnal Sains Boga, published in Volume 7 Number One, contains various topics related to the field of culinary arts and nutrition education. In this edition there are five research articles, namely regarding the acceptability of biscotti products substituted for black sticky rice flour; Comparison of shelf life and sensory assessment of wet noodles with the addition of melinjo leaf extract (Gnetum gnemon L) as a natural preservative; Effect of substitution of almond flour with soybean flour on the physical properties and acceptability of marzipan; Acceptance of fudgy brownies substituted with carob powder; and Development of a Canva-based toddler nutrition e-module in applied nutrition courses.
JSB (Jurnal Sains Boga) is Open Access articles published under the Creative Commons CC BY-NC-SA License This license permits use, distribution and reproduction in any medium for non-commercial purposes only, provided the original work and source is properly cited. Any derivative of the original must be distributed under the same license as the original
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