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Universitas Ngudi Waluyo

KANDUNGAN ZAT GIZI OLAHAN BOLU KUKUS DAN COOKIES FORMULA MODISCO (Modified Dried Skimmed Milk and Coconut Oil) BERBAHAN DASAR UBI JALAR UNGU (Ipomoea batatas L. Poir)
Universitas Ngudi Waluyo
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ANALISIS KANDUNGAN ENERGI DAN SERAT YOGURT LABU KUNING (Cucurbita Moschata Duchnese)
Universitas Ngudi Waluyo
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DAYA TERIMA, KANDUNGAN ENERGI, PROTEIN DAN SERAT SNACK BAR TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG KEDELAI (Glycine max (L) Merill)
Universitas Ngudi Waluyo
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UJI HEDONIK DAN KANDUNGAN ZAT GIZI PROTEIN, KALSIUM (Ca), FOSFOR (P) NUGGET IKAN TERI (Stolephorus sp)
Universitas Ngudi Waluyo
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FORMULASI SEREAL SINGKONG (Manihot esculenta Crantz) DAN KACANG HIJAU (Vigna radiata L).
Universitas Ngudi Waluyo
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TINGKAT KESUKAAN DAN KANDUNGAN KARBOHIDRAT, PROTEIN, LEMAK, SERAT PADA SEREAL BERBAHAN DASAR JAGUNG DAN KACANG MERAH
Universitas Ngudi Waluyo
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DAYA TERIMA, KANDUNGAN SERAT DAN PROTEIN NUGGET BERBAHAN JAMUR TIRAM (Pleurotus ostreatus) DENGAN PENAMBAHAN KACANG MERAH (Phaseolus vulgaris l)
Universitas Ngudi Waluyo
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INDEKS GLIKEMIK SEREAL BERBASIS SINGKONG DAN JAGUNG
Universitas Ngudi Waluyo
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PENGARUH PEMBERIAN SNACK BAR BERBASIS TEPUNG KACANG MERAH (Phaseolus Vulgaris L) & TEPUNG MOCAF(Modified Cassava Flour) TERHADAP DAYA TAHAN OTOT ATLET FUTSAL PCKG SEMARANG
Universitas Ngudi Waluyo
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INDEKS GLIKEMIK DAN BEBAN GLIKEMIK PADA OLAHAN BOLU KUKUS DAN COOKIES FORMULA MODISCO (Modified Dried Skimmed Milk and Coconut Oil) LABU KUNING (Cucurbitamoschata Durch)
Universitas Ngudi Waluyo
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