Vol. 13 No. 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL

Articles

• Innovation In The Shape Of Lamang Tungkek As a Traditional Cake Typical To Minangkabau Innovation In the Shape Of Lamang Tungkek

  Velina Irawan, Lucy Fridayati, Wiwik Gusnita, Rahmi Holinesti

  1-6

  • pdf (Bahasa Indonesia)

• Effect of Taro Flour (Colocasia Esculenta L.) Substitution on The Sensory Quality of Soft Cookies

  Rintan Wilyasri, Ezi Angraini, Yuliana, Yolanda Intan Sari

  7-18

  • pdf (Bahasa Indonesia)