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  1. 1641
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    Pemanfaatan Tepung Kelakai Sebagai Bahan Pangan Alternatif Sumber Zat Besi Dalam Subtitusi Produk Cookies Chickpea Untuk Ibu Hamil Anemia by Angestya Verani Fahriza,

    Published 2021
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  2. 1642
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    ANALISIS KANDUNGAN GIZI DAN DAYA TERIMA COOKIES BERBAHAN DASAR TEPUNG BEKATUL DAN TEPUNG IKAN TUNA UNTUK BALITA GIZI KURANG by Ikhwan Luthfi Ardian,

    Published 2021
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  3. 1643
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    PENGARUH SUBTITUSI PUREE JAMBU BIJI MERAH TERHADAP TOTAL FENOL, KANDUNGAN GIZI DAN DAYA TERIMA JELLY DRINK DAUN KACAPIRING by Wulan Eka Putri,

    Published 2021
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  4. 1644
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    SUBSTITUSI TEPUNG TEMPE SEBAGAI SUMBER ZAT BESI TERHADAP KARAKTERISTIK ORGANOLEPTIK SOSIS IKAN TERI by Siti Sania Bilqis,

    Published 2022
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  5. 1645
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    PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BONGGOL PISANG TERHADAP SERAT PANGAN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES by Jihaan Alyaa Faadhila Nuha,

    Published 2022
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  6. 1646
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    PENGARUH PENAMBAHAN SIROP UMBI YAKON (Smallanthus sonchifolius) TERHADAP KANDUNGAN GIZI DAN TOTAL TRIPTOFAN DADIH SUSU SAPI by Balqis Salsabila,

    Published 2022
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  7. 1647
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    Pengaruh Subsitusi Tepung Terigu dengan Umbi Gembili (Dioscorea esculenta L) Terhadap Sifat Kimia, Indeks Glikemik, dan Beban Glikemik Cookies by Dika Kartika Wardani,

    Published 2022
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  8. 1648
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    POTENSI PREBIOTIK BISKUIT SUBSTITUSI TEPUNG TERIGU DENGAN UMBI GEMBILI (Dioscorea esculanta) SEBAGAI PMT BALITA by Aulia Syahrin Tamzis,

    Published 2022
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  9. 1649
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    PENGARUH PENAMBAHAN SIROP UMBI YAKON (Smallanthus sonchifolius) TERHADAP KANDUNGAN GIZI DAN TOTAL TRIPTOFAN DADIH SUSU SAPI by Balqis Salsabila,

    Published 2022
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  10. 1650
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    SUBSTITUSI TERIGU DENGAN TEPUNG KEDELAI DAN PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP SIFAT ORGANOLEPTIK MUFFIN by Liza Choerunnisa,

    Published 2020
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  11. 1651
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    KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK PASIR KEONG SAWAH (PILLA AMPULLACEA) SEBAGAI CEMILAN SEHAT SUMBER PROTEIN by Inayatul Fajriyah,

    Published 2020
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  12. 1652
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    PEMANFAATAN TEPUNG SUWEG DAN TEPUNG KACANG MERAH DALAM PEMBUATAN SNACK BAR SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA DIABETES MELITUS by Aulia Adha Arzaqina,

    Published 2020
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  13. 1653
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    PENGARUH SUBSTITUSI BIJI RAMI (Linum usitatissimum) TERHADAP SIFAT ORGANOLEPTIK DAN SIFAT OMEGA-3 SELAI BIJI BUNGA MATAHARI by Meralda Resita,

    Published 2020
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  14. 1654
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    PENGARUH PENAMBAHAN EKSTRAK TEH HIJAU TERHADAP TOTAL FENOL DAN SIFAT ORGANOLEPTIK MINUMAN POPPING BOBA TERONG BELANDA by Siska Aldrika,

    Published 2020
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  15. 1655
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    Plant-Based Diets Working towards a Sustainable Future

    Published 2023
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  16. 1656
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    Advanced Spectroscopy Techniques in Food Analysis: Qualitative and Quantitative Chemometric Approaches

    Published 2023
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  17. 1657
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    Designing One Nation The Politics of Economic Culture and Trade in Divided Germany, 1945-1990 by Schreiter, Katrin

    Published 2020
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  18. 1658
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    Quantum Computing for the Quantum Curious by Hughes, Ciaran

    Published 2021
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  19. 1659
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    Trial by Farce A Dozen Medieval French Comedies in English for the Modern Stage

    Published 2023
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  20. 1660
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    Geophagy: a survey on the practice of soil consumption in N'Djamena, Chad by Djimadoum Kimassoum, Ngum Lesley Ngum, Mahamat Bechir, Alexis Haroun, Abdelsalam Tidjani, Chiara Frazzoli

    Published 2023
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