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Keywords Cumi-cumi Lactic Acid Lactobacillus casei Limbah Kubis Pineapple Probiotic Drink antidiabetes antioksidan beras kencur beras putih edamame flavonoid kalsium kondisi penyimpanan pati termodifikasi roti sari mengkudu snack bar tapioka umbut batang kelapa sawit α-amilase
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Home / Archives

Archives

2022

Vol 21, No 2 (2022)

Vol 21, No 1 (2022)


2021

Vol 20, No 2 (2021)

Vol 20, No 1 (2021)


2020

Vol 19, No 2 (2020)

Vol 19, No 1 (2020)


2019

Vol 18, No 2 (2019)

Vol 18, No 1 (2019)


2018

Vol 17, No 2 (2018)

Vol 17, No 1 (2018)


2017

Vol 16, No 2 (2017)

Vol 16, No 1 (2017)


2016

Vol 15, No 2 (2016)

Vol 15, No 1 (2016)


2015

Vol 14, No 2 (2015)

Vol 14, No 1 (2015)


2014

Vol 13, No 2 (2014)

Vol 13, No 1 (2014)


2013

Vol 12, No 2 (2013)

Vol 12, No 1 (2013)


2012

Vol 11, No 2 (2012)


2008

Vol 7, No 1 (2008)


2007

Vol 6, No 2 (2007)


2004

Vol 5, No 1 (2004)


2003

Vol 4, No 1 & 2 (2003)


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Penerbit:
Fakultas Teknologi Pertanian
Universitas Katolik Widya Mandala Surabaya
Jl. Dinoyo 42-44, Surabaya 60265
Indonesia
Creative Commons License
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

ISSN: 2613-909X