Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 2 from your keywords: subject="granola bar"
cover
The Effect of Almond and Spinach By-Product Addition on Physicochemical and S…
Comment Share
Laurensia

Re.Juve focuses on providing consumers with healthy food and beverages that are pure, fresh, and natural. The need of food products to improve product variety was addressed in this internship project. The internship was conducted from December 1st 2022 until July 31st 2023, and was focused on the development of Granola Bars (GB) as the solution for future Re.Juve products. To add value and …

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FT 23-018
cover
Development of Granola Bar Variants Made With Almond By-Products at PT. Sewu …
Comment Share
Laurensia

Internship activity at PT Rejuve was conducted in the Product Innovation department from August 1st until November 30th 2022, where activities including assisting staff trials, attending events, calculating nutritional and cost estimation were done to gain real working experience. Another major activity during the internship was developing Granola Bars using Almond By-Products. Almond By-Pr…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
EP FT016