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Online ISSN : 2407-0920
Print ISSN : 1978-1059
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FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN
Friska Citra Agustia, Yovita Puri Subardjo, Almira Sitasari
183-190
Abstract Views : 2663
Download :7558
10.25182/jgp.2016.11.3.183-190
Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour
Naning Hadiningsih, Irma Nuraeni, Yanita Listianasari
84-86
Abstract Views : 670
Download :579
10.25182/jgp.2023.18.Supp.1.84-86
FORMULASI BUBUR INSTAN MENGGUNAKAN KOMPOSIT TEPUNG KACANG MERAH DAN PATI GANYONG SEBAGAI MAKANAN SAPIHAN
Yustiyani Yustiyani, Budi Setiawan
95-102
Abstract Views : 3813
Download :5781
10.25182/jgp.2013.8.2.95-102
Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum
A'immatul Fauziyah, Sri Anna Marliyati, Lilik Kustiyah
147-152
Abstract Views : 8411
Download :16006
10.25182/jgp.2017.12.2.147-152
MAKANAN TABU DI BANJAR JAWA BARAT
Dadang Sukandar
51-56
Abstract Views : 3494
Download :13352
10.25182/jgp.2006.1.1.51-56
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