Bulletin of Culinary Art and Hospitality
Articles
Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism
Laksono Budiarto, Titi Mutiara Kiranawati, and Kaede Shirakane
Relation Between Gross Motor Function, Consumption Pattern and
Macronutrient Intake with Nutritional Status Cerebral Palsy
Almas Barizah Fathaniah, Eka Andriani, and Sabrina Sabrina
Unveiling the Most Delicious Foods in the World by Artificial
Intelligence and Google Trends
Betty Masruroh, Aji Prasetya Wibawa, Lisa Ramadhani Harianti, Ahmed Djoumoi, Fuad Maysa, Vira Setia Ningrum, Nissa Mawarda Rokhman, and Prananda Anugrah
Analysis of the Effect of Adding Avocado Seed Flour on Proximate,
Physical, and Hedonic Properties of Traditional Semprong Cake
Mohammad Farhan Prakasa, Mazarina Devi, Laili Hidayati, and Norrina Din
Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried
Sweets
Mazarina Devi, Soenar Soekopitojo, Laili Hidayati, Issutarti Issutarti, Wiwik Wahyuni, Mansoor Abdul Hamid, and Naufal Kukuh Tata Asri