Vol. 13 No. 3 (2026): In Progress

Articles

• Physico-chemical properties of sandwich bread formulated with sweet potato–yeast blends

  Nguyen Chi Dung, Nguyen Van Thanh, Nguyen Minh Thuy, Vo Quang Minh, Ngo Van Tai

  1-14

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• Comparative analysis of physicochemical and organoleptic properties of sun- and oven-dried small prawns in Bangladesh

  Syeda Nusrat Jahan, Khadizatul Kobra, Imon Kumar Shikdar, Md Sakiul Kowser Sourav, Provash Kumar Karmokar

  15-28

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• Beyond probiotics: Postbiotic compounds, intestinal health, and food technology perspectives in traditional Asian fermented soybean foods

  Eunjeong Park, Ki Han Kwon

  29-44

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• Thermal processing effects on mung bean juice: Evaluating bioactive stability, viscosity, and metabolite profiles

  Ahmad Iskandar Setiyawan, Andi Febrisiantosa, Arder Lintang Marshanda, Amrizal Shalahudin, Heni Rizqiati

  45-54

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