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Paulina Irianti Prasetianingsih
Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta
Indonesia

Fery Lusviana Widiany
Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta
Indonesia

Inayah Inayah
Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta
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 19, No 2 (2020) > Prasetianingsih
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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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