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Paini Sri Widyawati
Universitas Katolik Widya Mandala Surabaya
Indonesia

Susana Ristiarini
Universitas Katolik Widya Mandala Surabaya
Indonesia

Yesiana DW Werdani
Universitas Katolik Widya Mandala Surabaya

Indah Kuswardani
Universitas Katolik Widya Mandala Surabaya
Indonesia

Irene Novita Herwina
Universitas Katolik Widya Mandala Surabaya
Indonesia

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Keywords Acceptance Test Antioksidan Calcium Level Cookies, Sorghum Flour, Pea Flour Flour Kata kunci : Edible coating, kitosan, pati jahe, mutu fillet ikan tenggiri Kepok Banana Peel Pakcoy Vegetable Extract Pineapple Proximate Level Semprong, Biji Bunga Matahari, Quinoa, Zat Gizi Tepung Pisang Kepok Type 1 Diabetes Mellitus Vitamin C Level antioksidan fisikokimia kalsium maltodekstrin refrigerator snack bar tapioka
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Home > Vol 18, No 2 (2019) > Widyawati
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Penerbit:
Fakultas Teknologi Pertanian
Universitas Katolik Widya Mandala Surabaya
Jl. Dinoyo 42-44, Surabaya 60265
Indonesia
Creative Commons License
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

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ISSN: 2613-909X

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