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UEU » Journal » Ilmu Gizi
Posted by [email protected] at 24/11/2022 15:10:42  •  22 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)



SubjectLIMBAH MAKANAN
PRODUKSI MAKANAN
MAKANAN SEHAT
Alt. Subject FOOD WASTE
FOOD PRODUCTION
HEALTHY FOOD
KeywordCalcium
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




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[ Link of Contents]
  1. Jurnal Pangan dan Gizi
    https://jurnal.unimus.ac.id/index.php/JPDG/article/view/10805/6621

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Bone , Calcium , Cowpea , Flour , Patin , Patin Bone Flour , SnackBar



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