Browsing UT - Faculty of Human Ecology by Subject "wheat flour"
Now showing items 1-6 of 6
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Bioavailabilitas Besi dan Seng Produk Pangan Olahan Berbasis Terigu yang Ditambahkan Na2EDTA dengan Kombinasi Berbagai Minuman
(2013)Some wheat flour based food products are commonly consumed with drinks, such as tea, plain water, milk and fruit juice. Nutrients and other food components present in food consumed together with drink may interact one ... -
Estimasi Konsumsi dan Asupan Zat Besi dari Pangan Berbasis Tepung Terigu pada Siswi SMA di Kota Bogor.
(2014)Iron deficiency is a major micronutrient problem in the world. Fortification is the best strategy to increase iron intake through food based approached. The objective of research is to know consumption of fortified wheat ... -
Estimasi Konsumsi dan Asupan Zat Besi dari Pangan Berbasis Tepung Terigu pada Siswi SMA di Kota Bogor.
(2014)Iron deficiency is a major micronutrient problem in the world. Fortification is the best strategy to increase iron intake through food based approached. The objective of research is to know consumption of fortified wheat ... -
Kontribusi Terigu terhadap Kecukupan Gizi Rumah Tangga Miskin di Wilayah DKI Jakarta
(2014)National Economic and Social Survey during the periode of 2002-2008 indicated the important of wheat flour as the second staple food after rice. Mandatory fortification of wheat flour was expected to improve the community ... -
Pengaruh Penambahan Na2EDTA terhadap Ketersediaan Biologis Besi (Fe) pada Berbagai Olahan Terigu
(2013)Na2EDTA in generally added to foods to prevent oxidation, discoloration, and enhances iron bioavailability by chelating added minerals. The purpose of this study was to determine the bioavailability of iron changes that ... -
Pengaruh Pengolahan dan Penambahan Na2EDTA pada Terigu Fortifikasi terhadap Ketersediaan Biologis Seng (Zn)
(2013)Na2EDTA is a heat resistant compound and can be easily binding minerals dissolved in the stomach and intestines. The objectives of this research was to assess changes in bioavailability of zinc (Zn) caused by the addition ...