Bulletin of Culinary Art and Hospitality

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The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Lismi Animatul Chisbiyah, Mazarina Devi, and Issutarti Issutarti

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p1-6

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Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring

Fisal Ahmad, Nur Ezzliana Ismail, Tuan Zainazor Tuan Chilek, Amir Izzwan Zamri, Mohamad Khairi Zainol, Rahijan Abdul Wahab, and Mansoor Abdul Hamid

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p7-12

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Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree

Kukuh Saputryasto, Titi Mutiara Kiranawati, and Laili Hidayati

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p13-23

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Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children

Sunsya Putri Cahyaning Gusti, Ummi Rohajatien, Soenar Soekopitojo, Budi Wibowotomo, Mazarina Devi, Rizki Yulianingrum, and Wiwik Wahyuni

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p24-32

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The Influence of Office Employees’ Eating Behaviour Due to Stress: The Case of Universiti Malaysia Sabah Office Employees

Dg. Khairunisa Ahmad Sapawi and Ng Hui Ming

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p33-41

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