Volume 10, Issue 6
December 2026
In progress
Ngoc, T.L.T., Phuong, H.A., Chau, L.M., Thanh, N.N., Long, B.H.D., Tien, D.T.K., Thanonkeo, S., Thanonkeo, P. and Phong, H.X.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(6).264
The effects of processing conditions on the production of kefir yogurt supplemented with butterfly pea flower (Clitoria ternatea L.) extract were studied by Ngoc et al.
Ong, J.S., Norfarizan-Hanoon, N.A. and Affizal, A.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(6).112
Ong et al. studied the food security status, negative emotional states and academic performance among Universiti Sains Malaysia undergraduate health sciences students.
Thandaithabany, I., Rohin, M.A.K., Ridzwan, N., Masaud, I.A., Abd Hadi, N., Syaharuddin, N.N.H. and Mazuki, N.S.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(6).008
A comparison between MRQ74 and MRQ76 rice brans on antioxidant capacity was conducted by Thandaithabany et al.
Lewerissa, K.B.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(6).137
Lewerissa evaluated the effects of vacuum frying on carotenoid content and profile in fresh jackfruit pulp and jackfruit chips
Tiffany, Swasti Y.R. and Pranata, F.S.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(6).270
Tiffany et al. produced white sourdough bread high in protein and fiber with the substitution of cowpea tempeh flour and less yam tuber flour.