About the Journal
Welcome to the homepage of Food Scientia: Journal of Food Science and Technology or Food Scientia, for short. Food Scientia was first published in 2021 by the Food Technology Study Program of Universitas Terbuka, Indonesia with the objective of disseminating the most recent findings in food science and technology as well as related fields. This journal is published biannually between January-June and July-December.
We are looking forward to accepting articles from potential authors. Please refer to our homepage for more information and instruction.
Editorial team of Food Scientia
Protein Content, Cooking Loss and Organoleptic Quality of Pidie Rendang with Garlic (Allium sativum) in Different Concentration10.33830/fsj.v3i2.5172.2023 | Abstract views: 94 | PDF downloads: 154