Pengaruh Substitusi Tepung Kedelai dan Tepung Ikan Teri terhadap Kadar Protein dan Kalsium Crackers

• Asıl Yazarlar: Enik Sulistyowati (Yazar), Wiwik Wijaningsih (Yazar), Sri Noor Mintarsih (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: UPPM, Poltekkes Kemenkes Semarang, 2016-02-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

The study objective to determine the effect of substitution of soy flourl and flour anchovy in various proportions to protein and calcium crackers and acceptability in children under five. A preliminary study was conducted to determine two of the five most preferred panelists. Substitution is used s...