NUTRITIONAL COMPOSITION, SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF A NEWLY DEVELOPED INSTANT CREAM SOUP  MADE FROM SHRIMP (LITOPENAEUS VANNAMEI) AND  BEETROOT (BETA VULGARIS L.)

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UEU » Journal » Ilmu Gizi
Posted by [email protected] at 18/02/2022 09:32:34 • 255 Views

NUTRITIONAL COMPOSITION, SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF A NEWLY DEVELOPED INSTANT CREAM SOUP MADE FROM SHRIMP (LITOPENAEUS VANNAMEI) AND BEETROOT (BETA VULGARIS L.)

Created by :
DUDUNG ANGKASA ( 0324118701 )
YUGES SAPUTRI MUTTALIB; NAOMI CHANDRA; PUTRI RONITAWATI; DZUL FADLY

Subject:	KOMPOSISI SUP KRIM GIZI
Alt. Subject :	COMPOSITION CREAM SOUP NUTRITION
Keyword:	Antioxidant Beetroot Drum Dryer Instant Cream Soup Shrimp

Date Create	:	18/02/2022
Type	:	Text
Format	:	pdf
Language	:	Indonesian
Identifier	:	UEU-Journal-11_2354
Collection ID	:	11_2354

Source :
Current Research in Nutrition and Food Science Vol. 09, No. (2) 2021, Pg. 692-699

Relation Collection:
Fakultas Ilmu-Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2022 Perpustakaan Universitas Esa Unggul

Publication URL :
https://digilib.esaunggul.ac.id/nutritional-composition-sensory-properties-and-antioxidant-activity-of-a-newly-developed-instant-cream-soup--made-from-shrimp-litopenaeus-vannamei-and--beetroot-beta-vulgaris-l-23517.html

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