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 Search Results for keyword 'roti kering'
Total of Records : 94 collections
Published by UEU at 23/09/2019 13:00:35 • 525 Views
PEMBUATAN ROTI KERING DENGAN PENAMBAHAN IKAN LELE (Clarias Batracus) DAN BAYAM (Amarantus Tricolor, I.) SUMBER PROTEIN DAN ZAT BESI SEBAGAI MP-ASI ALTERNATIF UNTUK ANAK USIA ≥ 12 BULAN
Created by SITA PRAMESTI DEWI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»»120%
Published by UEU at 31/08/2020 14:49:38 • 571 Views
PEMBUATAN ROTI KERING DENGAN PENAMBAHAN IKAN LELE (CLARIAS BATRACUS)
DAN BAYAM (AMARANTUS TRICOLOR, I.) SEBAGAI SNACK ALTERNATIF MP-ASI
SUMBER PROTEIN DAN ZAT BESI
Created by Sita Pramesti Dewi ; Anugrah Novianti ; Reza Fadhilla
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»»120%
Published by UEU at 18/06/2015 11:02:50 • 745 Views
SUBSTITUSI GANYONG (Canna edulis Kerr.) PADA PEMBUATAN ROTI MANIS DENGAN PENAMBAHAN KAYU MANIS (Cinnamomum burmannii) SEBAGAI BAHAN PENGAWET
Created by Riyanti
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 15/09/2022 16:34:08 • 226 Views
TURNITIN : PEMBUATAN ROTI KERING DENGAN PENAMBAHAN IKAN LELE (CLARIAS BATRACUS) DAN BAYAM (AMARANTUS TRICOLOR, I.) SEBAGAI SNACK ALTERNATIF MP-ASI SUMBER PROTEIN DAN ZAT BESI
Created by Dudung Angkasa
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 10/02/2015 13:53:13 • 701 Views
DAYA TERIMA DAN ANALISIS KOMPOSISI ZAT GIZI PADA ROTI TEPUNG KIMPUL
Created by NIDA SHULHIYA
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 02/06/2022 14:33:58 • 939 Views
PENGARUH PENAMBAHAN TEPUNG TERI (STOLEPHORUS SP.) DAN SARI BAYAM MERAH (AMARANTHUS GANGETICUS) TERHADAP KADAR ZAT BESI, ANTIOKSIDAN DAN PEWARNA ALAMI ROTI TAWAR
Created by DITA AULIA PUTRI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 29/07/2013 08:21:54 • 5024 Views
ANALISIS EFEKTIFITAS IKLAN SARI ROTI
Created by SETHIO ADY SAPUTRA
Property of Manajemen Department
Context Proximity : »»»»»»»»80%
Published by UEU at 25/04/2022 11:35:40 • 454 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 11/05/2022 11:58:37 • 563 Views
PEMANFAATAN AMPAS KELAPA DAN TEPUNG KEDELAI DALAM PEMBUATAN ROTI TAWAR TINGGI PROTEIN
Created by Prita Dhyani Swamilaksita ; Wahyu Pratama (20160302129), Dudung Angkasa, Reza Fadhilla, Putri Ronitawati
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 27/07/2018 16:11:32 • 1316 Views
STUDI PEMBUATAN ROTI DENGAN SUBSTITUSI TEPUNG JAGUNG DAN TEPUNG UBI JALAR UNGU SEBAGAI ALTERNATIF SARAPAN RENDAH KALORI
Created by SHARASWATI DIAN PERMATASARI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Rec : 1-20 of 94
:: Related Context of Keyword about 'roti kering' :
ROTI KERING • • |
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