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UPT. PERPUSTAKAAN
Universitas Esa Unggul
Kampus Emas UEU - Jakarta Barat
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 Search Results for keyword 'Maizena Flour'
Total of Records : 22 collections
Published by UEU at 25/03/2023 15:45:49 • 374 Views
COOKIES SUMBER KALIUMBERBASIS TEPUNG PISANG (MUSA PARADISIACA), TEPUNG MAIZENA (ZEA MAYS), DAN KACANG HIJAU (PHASEOLUS RADIATUS L.)
Created by Intan Ali Ramadhiany ; Vitria Melani (0323058603) ; Erry Yudhya Mulyani (326058403) ; Putri Ronitawati (0312028402)
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»»»»»»»»»190%
Published by UEU at 21/08/2020 13:41:12 • 757 Views
CHARACTERIZATION OF -AMYLASE AND PROTEASE FROM INDIGENOUS
LACTOBACILLUS FERMENTUM EN17-2 AND ITS USE IN TUBER PASTE FLOUR
Created by Tatik Khusniati ; Priskila Gresi Hatmaya ; Mellova Amir
Property of Farmasi Department
Context Proximity : »»»»»»»»»»100%
Published by UEU at 10/03/2020 10:05:29 • 377 Views
TURNITIN DEVELOPMENT OF A PROTEIN-AND CALCIUM-RICH SNACK FOOD MADE FROM A LOCAL ANCHOVY (STOLEPHORUS SPP) FLOUR, SOY PROTEIN ISOLATE AND BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) FLOUR
Created by Widya Kurniaty ; Dudung Angkasa ; Reza Fadhila
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 21/04/2022 13:08:47 • 643 Views
PEMBUATAN COOKIES BERBAHAN BAKU TEPUNG PISANG (MUSA PARADISIACA) DAN TEPUNG MAIZENA DENGAN PENAMBAHAN KACANG HIJAU (PHASELOUS RADIATUS L) UNTUK PENDERITA HIPERTENSI
Created by INTAN ALI RAMADHIANY
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 13/05/2020 14:59:47 • 332 Views
PEER REVIEW DEVELOPMENT OF A PROTEIN-AND CALCIUM-RICH SNACK FOOD MADE FROM A LOCAL ANCHOVY (STOLEPHORUS SPP) FLOUR, SOY PROTEIN ISOLATE AND BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) FLOUR
Created by Dudung Angkasa
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 25/04/2022 11:35:40 • 471 Views
PENGEMBANGAN ROTI TAWAR SUMBER PROTEIN DENGAN PENAMBAHAN TEPUNG AMPAS KELAPA DAN TEPUNG KEDELAI
Created by Wahyu Pratama ; Prita Dhyani Swamilaksita, Dudung Angkasa, Putri Ronitawati, Reza Fadhilla
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 22/04/2022 10:26:40 • 615 Views
PEMBUATAN SNACKBAR SEBAGAI MAKANAN TAMBAHAN OLAHRAGA SEBAGAI SUMBER TINGGI KALORI
Created by Shinta Shinthia Dewi ; Reza Fadhila, Mury Kuswari, Khairizka Citra Palupi, Dessy Aryanti Utami
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 20/02/2023 18:12:11 • 233 Views
REVIEW MANUSCRIPT: THE GLUCOREGULATORY BENEFITS OF SOY-FLOUR SNACK BAR AS SNACK ALTERNATIVE FOR TYPE 2 DIABETES MELLITUS (T2DM)
Created by Dudung Angkasa, S.Gz, M.Gizi, RD
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 20/02/2023 18:14:54 • 235 Views
REVIEW MANUSCRIPT: SOY FLOUR SNACK BAR LOWER GLYCAEMIC RESPONSE IN TYPE 2 DIABETES MELLITUS SUBJECTS: A RANDOMISED CROSS- OVER DESIGN
Created by Dudung Angkasa, S.Gz, M.Gizi, RD
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 25/05/2021 10:58:08 • 631 Views
PENGEMBANGAN BISKUIT MP-ASI DENGAN BAHAN DASAR KULIT PISANG AMBON (Musa Acuminata Colla) DAN PENAMBAHAN UBI JALAR MERAH (Ipomoea Batatas) UNTUK ANAK USIA 6-24 BULAN
Created by Prita Dhyani Swamilaksita ; Anugrah Noviyanti, Rina Puji Astuti
Property of Ilmu Gizi Department
Context Proximity : »»»»»»60%
Rec : 1-20 of 22
:: Related Context of Keyword about 'Maizena Flour' :
No match related context found ! |
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