Pengembangan Produk Tepung Pisang dengan Indeks Glikemik Rendah dan Sifat Prebiotik sebagai Bahan Pangan Fungsional

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/41836

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DC Field	Value	Language
dc.contributor.author	Jenie, Betty Sri Laksmi
dc.contributor.author	Widowati, Sri
dc.contributor.author	Nurjanah, Siti
dc.date.accessioned	2010-11-30T08:37:35Z
dc.date.available	2010-11-30T08:37:35Z
dc.date.issued	2009
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/41836
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Pengembangan Produk Tepung Pisang dengan Indeks Glikemik Rendah dan Sifat Prebiotik sebagai Bahan Pangan Fungsional	id
Appears in Collections:	Research Presentation

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File	Description	Size	Format
Prof. Betty SLJ PPT stranas 2009.pdf	Research Presentation	2.48 MB	Adobe PDF	View/Open
Prof. Betty SLJ PPT stranas 2009.ppt	Research Presentation	3.95 MB	Microsoft Powerpoint	View/Open

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