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  3. Vol. 3 No. 2 (2017): Pro Food

Vol. 3 No. 2 (2017): Pro Food

DOI: https://doi.org/10.29303/profood.v3i2
Published: 2017-11-01

Articles

  • PENGARUH KOMBINASI TEPUNG BEKATUL DAN TEPUNG MENIR C4 TERHADAP BEBERAPA KOMPONEN MUTU COOKIES

    Mira Idora, Agustono Prarudiyanto, Ahmad Alamsyah
    207-216
    • pdf (Bahasa Indonesia)
  • ANALISIS KANDUNGAN GIZI PRODUK OLAHAN SAYUR LEBUI

    Agus Dwi Ananto
    217-221
    • pdf (Bahasa Indonesia)
  • PELAPISAN CHITOSAN MENUNDA PERUBAHAN FISIOLOGI DAN BIOKIMIA SERTA

    Zainuri ., Nurrachman ., Sri Widyastuti, Daldiri Uluwiyahi
    222-229
    • pdf (Bahasa Indonesia)
  • PREVALENSI STATUS GIZI PADA SISWA-SISWI SMK N PRINGKUKU KABUPATEN PACITAN

    Novian Wely Asmoro, A.I. Niken Tari, Afriyanti .
    230-234
    • pdf (Bahasa Indonesia)
  • The Glycemic Index and Organoleptic Test of Pekawai (Durio kutejensis) Chips

    O. A. Lestari, S. Purwayantie
    235-239
    • pdf (Bahasa Indonesia)
  • KETOKSIKAN AKUT ORAL ZAT PEWARNA MAKANAN DAUN JATI (Tectona grandis L. f.) PADA TIKUS WISTAR

    Candra Dwipayana Hamdin, Dheni Cahyo, Dandiko Galanova
    240-246
    • pdf (Bahasa Indonesia)
  • Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal

    Lucky Hartanti, Anang Syamsunihar, Ketut Anom Wijaya
    247-255
    • pdf (Bahasa Indonesia)

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Redaksi Jurnal Pro Food
Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram 
Jl. Majapahit No. 62, Mataram 83125, NTB. 
Telp./Faks. 0370 649789
E-mail: [email protected]

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