Vol 15, No 1 (2023)

DOI: https://doi.org/10.17509/boga.v12i1

Table of Contents

Articles

Sensory Churros Analysis Effect of Mocaf Flour Substitution
Anni Faridah, Septiwi Yuhelma
PDF (Bahasa Indonesia)
The Effect of Substitution of Wheat Flour with Sorghum Flour (Sorghum bicolor, L) on the Level of Consumer Preference for Cookies
Sondang Dhea Farrah, Esi Emilia, Erli Mutiara, Rasita Purba, Fatma Tresno Ingtyas, Marhamah Marhamah
PDF (Bahasa Indonesia)
Authentication of Middle East Mandi Rice at “Cafe Zamrud” Restaurant
Fadzan Rahmidi, Atat Siti Nurani, Karpin Karpin
PDF (Bahasa Indonesia)
The Influence of Nutrition Knowledge and Food Choosing Attitude on Adolescent Eating Behavior in Kediri District
Stifani Dianisa Prafita Hadi, Rahayu Dewi Soeyono, Any Sutiadiningsih, Mauren Gita Miranti
PDF (Bahasa Indonesia)
Purple Sweet Potato Drop Cookies Reception
Gita Garnapuspita, Ai Mahmudatusaadah, Yulia Rahmawati
PDF (Bahasa Indonesia)
Innovative Entrepreneurship Learning: Developing an Influential Curriculum for Undergraduate Culinary Students
Luthfi Riyadh Rahman
PDF (Bahasa Indonesia)
Acceptance of Nastar Substitution of Kepok Banana Flour
Ancella Maghfiroh Ihsmy, Sri Subekti, Sudewi Sudewi
PDF (Bahasa Indonesia)