Browsing UT - Chemistry by Subject "vitamin C"

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    • Peningkatan Nilai Gizi Mi Basah dengan Fortifikasi Cabai Merah dan Kunyit 

      Faris, Salman | Suparto, Irma Herawati | Astuti, Dewi Apri (2013)
      Noodles is a food product made from flour dough as the main ingredient. Various innovations and development is needed to improve nutrient quality of noodles. This study aimed to improve the nutritional value of noodles by ...

    • Peningkatan Nilai Gizi Mi Basah dengan Fortifikasi Sawi Hijau dan Umbi Bit 

      Supriyanto, Budi | Suparto, Irma Herawati | Astuti, Dewi Apri (2013)
      Noodles is a flour-based food which is the second most consumed in the world after bread. Various modifications are needed in order to produce nutritious noodles, one of them is fortification with vegetables. This study ...