Vol. 4 No. 2 (2025): Open Global Scientific Journal

Published: 2025-12-13

https://doi.org/10.70110/ogsj.v4i2

Articles
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin
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48
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15
Pages :
55-67
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin
Abstract view: 48 Article download: 15 Page: 55-67
Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time
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52
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24
Pages :
68-74
Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time
Abstract view: 52 Article download: 24 Page: 68-74
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54
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21
Pages :
75-84
Abstract view: 54 Article download: 21 Page: 75-84
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33
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13
Pages :
95-103
Abstract view: 33 Article download: 13 Page: 95-103