Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 1 from your keywords: subject="adlay"
cover
Development of Puffed Snacks Made From Adlay (Coix lacryma-jobi) Supplemented…
Comment Share
Valerie Valentina Dharmawan

Snack food is one of the fastest growing segments in the food industry, however, often lacks nutritional content. To improve the nutritional content of puffed snacks, especially in protein, this study aimed to evaluate the proximate composition and sensory acceptance of different concentrations (F0 = 0%, F1 = 5%, F2 = 10%, and F3 = 15%) of Moringa oleifera leaf powder (MOLP) supplemented in…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FS 23-007