Vol. 1 No. 1 (2022): Gastronary

Articles

• Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies

  Herlina Dwi Nuresa, Prihatno, Setyo Prasiyono Nugroho

  1-15

  • pdf

• The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response

  Fani Rahmawati, Setyo Prasiyono Nugroho, Nikasius Jonet Sinangjoyo

  16-28

  • pdf

• Curd As a Substitute to Cream Cheese in Making Japanese Cotton Cake

  Khairun Nisak

  29-41

  • pdf

• Wet Spring Rolls Innovation with Banana Kepok Peel

  Din Dinar Safira Kamal, Budi Hermawan, Hary Hermawan

  42-57

  • pdf

• Kroket Past and Present Culinary Modifications and Innovations of The People of Palu City

  Komang Triawati

  58-66

  • pdf