:: In Press (Oct-Dec 2018) ::
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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:   (108 Views)
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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


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