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Keywords Air Nabeez Buah manggis Type 1 Diabetes Mellitus antioksidan beras kencur beras putih carbohydrate counting edamame fisikokimia jamur kuping jelly drink jenis kemasan kacang hijau kacang tanah kalsium karagenan kondisi penyimpanan snack bar tapioka tepung pericarp manggis tepung pisang
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Home / Archives / Vol 7, No 1 (2008)

Vol 7, No 1 (2008)

DOI: https://doi.org/10.33508/jtpg.v7i1

Table of Contents

Artikel

Pengaruh Penggantian Sirup Glukosa dengan Sirup Sorbitol dan Penggantian Butter dengan Salatrim Terhadap Sifat Fisikokimia dan Organoleptik Kembang Gula Karamel
Thomas Indarto Putut Suseno, Nita Fibria, Netty Kusumawati
PDF
Prospek Pengembangan Makanan Fungsional
Yustinus Marsono
PDF
Pengaruh Penambahan Kalsium Karbonat Sebagai Fortifikan Kalsium Terhadap Sifat Fisikokimia dan Organoleptik Permen Jeli Susu
Sherly Novita Lesmana, Thomas Indarto Putut S., Netty Kusumawati
PDF
Development of Fungal Proteomic Technique in Food Technology
Ignasius Radix Astadi
PDF
Kajian Penggunaan Xanthan Gum pada Roti Tawar Non Gluten yang Terbuat dari Maizena, Tepung Beras dan Tapioka
Indah Kuswardani, Ch. Yayuk Trisnawati, Faustine
PDF
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