RETRACTED ARTICLE: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco by Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto

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Retraction Note: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco by Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto

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Ketupat: a culinary heritage of Indonesia in Eid Al-Fitr tradition by R. Haryo Bimo Setiarto, Vika Tresnadiana Herlina

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Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi by R. Haryo Bimo Setiarto, Naswandi Nur, Andreas Romulo, Vika Tresnadiana Herlina

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Exploring the historical and food technology aspects of Se’i traditional smoked meat dish from East Nusa Tenggara, Indonesia by R. Haryo Bimo Setiarto, Senlie Octaviana, Urip Perwitasari, Ahmad Fathoni, Ario Betha Juanssilfero, Suprapedi

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Application of Pickering emulsion-based coatings/films stabilized with chitosan nanoparticles for the preservation of fresh postharvest commodities by Ata Aditya Wardana, Vincensius Marcellino, Laras Putri Wigati, Francis Ngwane Nkede, Fumina Tanaka, Fumihiko Tanaka, R. Haryo Bimo Setiarto

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Exploring sociocultural and science aspect of Manggulu: a traditional food from Sumba Island, Indonesia by Mohammad Fathi Royyani, R. Haryo Bimo Setiarto, Vika Tresnadiana Herlina, Resti Rambu Ana, Asep Hidayat, Yohanis Ngongo, Siti Sundari, Parwa Oryzanti, Resti Wahyuni, Tri Rizkiana Yusnikumah, Saiful Hakam

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Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia by Umi Purwandari, Darimiyya Hidayati, Askur Rahman, Enung Siti Nurhidayah, Indah Purwantini, Era Catur Prasetya, Nurhayati Nurhayati, Dwiyati Pujimulyani, Jay Jayus, Eka Ruriani, Enny Suswati, Satya Arimurti, Chatarina Lilis Suryani, Bayu Kanetro, R. Haryo Bimo Setiarto

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