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Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties)
DOI : 10.33964/jp.v22i3.102
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Siti Harnina Bintari
,
Nadya Ichsani
page 241-252
Abstract : 19557
|
Untitled : 41943
DOI : 10.33964/jp.v22i3.102
Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value)
DOI : 10.33964/jp.v22i4.144
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Indira Saputra
page 385-394
Abstract : 5479
|
Untitled : 10861
DOI : 10.33964/jp.v22i4.144
Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties
DOI : 10.33964/jp.v23i1.48
Made Astawan
,
Mursyid Mursyid
,
Deddy Muchtadi
,
Tutik Wresdiyati
,
Siti Harnina Bintari
,
Maryani Suwarno
page 33-42
Abstract : 8002
|
Untitled : 26065
DOI : 10.33964/jp.v23i1.48
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