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Search Results for keyword 'susu kedelai'

Total of Records : 150 collections

Published by UEU at 12/12/2013 16:06:09 • 5483 Views
SUSU KEDELAI DAN SUSU TEMPE : MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI
Created by RIA YULIANA
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»»»»»150%

Published by UEU at 09/05/2018 16:35:53 • 612 Views
FORMULASI MINUMAN BERBAHAN DASAR SUSU KEDELAI (GLYCINE MAX) DENGAN PENAMBAHAN JEWAWUT (SETARIA ITALICA)
Created by WIWI ULFAIRAH SUTARNO
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»»120%

Published by UEU at 11/05/2018 16:40:45 • 537 Views
PENGARUH PENAMBAHAN SORGUM (SORGHUM BICOLOR (L.) MOENCH) PADA SUSU KEDELAI (GLYCINE MAX (L.) MERILL) TERHADAP AKTIVITAS ANTIOKSIDAN, PENILAIAN ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI
Created by FADILA TULASEKET
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»110%

Published by UEU at 19/10/2020 15:16:51 • 1261 Views
PENGOLAHAN ULI BANANA SOY MILK DARI KEDELAI DAN PISANG ULI SEBAGAI SUSU ALTERNATIF TINGGI KALIUM SERTA RENDAH LEMAK
Created by ADHELLA KOMALA DEWI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»100%

Published by UEU at 07/12/2021 13:10:03 • 634 Views
FORMULASI BANANA SOYMILK: SUSU NABATI TINGGI KALIUM DAN RENDAH LEMAK
Created by Adhella Komala Dewi ; Vitria Melani; Khairizka Citra Palupi; Mertien Sapang; Putri Ronitawati
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%

Published by UEU at 12/02/2020 13:45:20 • 448 Views
MINUMAN FUNGSIONAL SARI KACANG BENGUK YANG DISUBSTITUSI SARI KEDELAI DAN SARI BERAS HITAM
Created by SYEIKHA MUTIA ZAHARA
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%

Published by UEU at 12/12/2013 12:05:22 • 1078 Views
PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CaClz DALAM PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIK
Created by Sri Lestari
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%

Published by UEU at 09/09/2013 13:50:50 • 5976 Views
PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CaCl₂ DALAM PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIK
Created by SRI LESTARI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%

Published by UEU at 10/07/2014 13:31:16 • 838 Views
SUBSTITUSI KACANG KEDELAI DENGAN KACANG HIJAU TERHADAP NILAI GIZI DAN DAYA TERIMA TEMPE
Created by ROULINA MARGARETHA
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%

Published by UEU at 10/08/2021 00:29:11 • 512 Views
LAPORAN PENELITIAN MANDIRI : PEMERIKSAAN ANGKA LEMPENG TOTAL BAKTERI PADA SUSU PASTEURISASI TANPA MEREK DI KECAMATAN CENGKARENG KOTA JAKARTA BARAT
Created by Inherni Marti Abna, S.Si, M.Si ; Dr.apt. Mellova Amir, M.Sc ; apt.Hermanus Ehe Hurit, M.Farm
Property of Farmasi Department
Context Proximity : »»»»»»»70%

Rec : 1-20 of 150

Big Five Results by Users Bookmark !

SUSU KEDELAI DAN SUSU TEMPE : MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI
RIA YULIANA - 5483 Views

PENGARUH PENAMBAHAN SORGUM (SORGHUM BICOLOR (L.) MOENCH) PADA SUSU KEDELAI (GLYCINE MAX (L.) MERILL) TERHADAP AKTIVITAS ANTIOKSIDAN, PENILAIAN ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI
FADILA TULASEKET - 537 Views

PENGOLAHAN ULI BANANA SOY MILK DARI KEDELAI DAN PISANG ULI SEBAGAI SUSU ALTERNATIF TINGGI KALIUM SERTA RENDAH LEMAK
ADHELLA KOMALA DEWI - 1261 Views

FORMULASI MINUMAN BERBAHAN DASAR SUSU KEDELAI (GLYCINE MAX) DENGAN PENAMBAHAN JEWAWUT (SETARIA ITALICA)
WIWI ULFAIRAH SUTARNO - 612 Views