Browsing UT - Nutrition Science by Subject "quality"
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Kebiasaan Sarapan pada Remaja Siswi Sekolah Menengah Kejuruan di Bogor
(2013)The study was aimed to describe breakfast habit in teenage girls of vocational high school Bogor. Design of this study was a cross sectional and the subject was 68 students 14–18 years old. Breakfast consumption was collected ... -
Kualitas selama Penyimpanan dan Umur Simpan Makanan Formula Cair Instan Berbahan Tepung Lele dan Tepung Daun Kelor
(2022)Makanan formula cair instan berbahan tepung lele (Clarias gariepinus) dan tepung daun kelor (Moringa oleifera) memiliki kandungan gizi yang tinggi protein dan kalsium yang dapat dimanfaatkan sebagai makanan selingan ...