[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: In Press (Oct-Dec 2018) ::
Back to the articles list Back to browse issues page
Development of Protein and Calsium-Rich Snack Food Made From a Local Fish Anchovy (Stolephorus spp) Flour, Soy Protein Isolate, and Bambarra Groundnut (Vigna subterranea) Flour
Widya Kurniaty , Dudung Angkasa , Reza Fadhilla
Department of Nutrition, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia
Abstract:   (109 Views)
This article has no abstract.
Keywords: bambarra groundnut, calcium-source snack, children, local fish anchovy, protein-rich snack
     
Type of Study: Research | Subject: General
Received: 2018/05/21 | Accepted: 2018/08/21
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA code


XML     Print



Back to the articles list Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.07 seconds with 30 queries by YEKTAWEB 3768