PEMANFAATAN TEPUNG TULANG IKAN PATIN DENGAN PENAMBAHAN KACANG  TUNGGAK  SEBAGAI SUMBER KALSIUM PADA PEMBUATAN SNACK BAR

UPT. PERPUSTAKAAN Universitas Esa Unggul Kampus Emas UEU - Jakarta Barat
Phone	:	021-5674223, ext 282
Fax	:
E-mail	:	[email protected]
Website	:	http://library.esaunggul.ac.id
Support (Customer Service) :
[email protected]

Welcome..guys!

Have a problem with your access?
Please, contact our technical support below:

LIVE SUPPORT

Astrid Chrisafi

! ATTENTION !

To facilitate the activation process, please fill out the member application form correctly and completely

Registration activation of our members will process up to max 24 hours (confirm by email). Please wait patiently

Still Confuse?
Please read our User Guide

UEU » Journal » Ilmu Gizi
Posted by [email protected] at 24/11/2022 15:10:42 • 351 Views

PEMANFAATAN TEPUNG TULANG IKAN PATIN DENGAN PENAMBAHAN KACANG TUNGGAK SEBAGAI SUMBER KALSIUM PADA PEMBUATAN SNACK BAR

Fish Bone and Cowpea as Potential Ingredients for Snack Food with Calcium Source Claim

Created by :
Nadhilah Syarafina ( 20170302103 )
Dudung Angkasa (0324118701) ; Reza Fadhilla (0302057903) ; Prita Dhyani Swamilaksita (0417098602)

Subject:	LIMBAH MAKANAN PRODUKSI MAKANAN MAKANAN SEHAT
Alt. Subject :	FOOD WASTE FOOD PRODUCTION HEALTHY FOOD
Keyword:	Calcium Patin Bone Flour Cowpea SnackBar

Date Create	:	24/11/2022
Type	:	Text
Format	:	pdf
Language	:	Indonesian
Identifier	:	UEU-Journal-11_3430
Collection ID	:	11_3430

Source :
Jurnal Pangan dan Gizi, Vol.12 No.2,Tahun 2022, Halaman (1-13)

Relation Collection:
Fakultas Ilmu-ilmu Kesehatan

Coverage :
Civitas Akademika Unversitas Esa Unggul

Rights :
@2022 Perpustakaan Universitas Esa Unggul

Publication URL :
https://digilib.esaunggul.ac.id/pemanfaatan-tepung-tulang-ikan-patin-dengan-penambahan-kacang--tunggak--sebagai-sumber-kalsium-pada-pembuatan-snack-bar-26794.html

[ Free Download - Free for All ]

...No Files...

[ FullText Content - Please, register first ]

...No Files...

[ Link of Contents]