Bulletin of Culinary Art and Hospitality

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Saturated and Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry

Hashim Fadzil Ariffin, Laili Hidayati, and Afellia Febrianti

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p1-6

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Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah

Mansoor Abdul Hamid and Keneswary Ravichanthiran

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p7-19

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The Effect of Using Pegagan Leaves (Centella Asiatica L. Urban) Extract on the Physical Properties and Antioxidant Capacity of Mochi Ice Cream

Yeri Ayu Safitri, Ummi Rohajatien, and Laili Hidayati

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p20-24

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Quality Test of Peanut Sauce Made from Different Ratio of Komak Beans (Lablab purpureus (L.) Sweet) and Peanuts (Arachis hypogaea L.)

Budi Wibowotomo, Issutarti Issutarti, and Jesi Kurnia Dewi Treeseff

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p25-32

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An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine

Anusua Ghosh

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p33-40

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