Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour

https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012018

Penyuluhan Gizi untuk Mengubah Pengetahuan dan Sikap Masyarakat terhadap Pengembangan Pangan Lokal Salak Manonjaya

https://ijhn.ub.ac.id/index.php/ijhn/article/view/253

Development of Cream Soup Made From Combination of Black Soybean (Glycine soja L. merrit) and Red Rice (Oryza nivara) as an Alternative Functional Food for Menopausal Women

http://journal.ipb.ac.id/index.php/jgizipangan/article/view/20253

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Psupa Kirana Dewi, Siti Patimah, Ir Ir Khairiyah

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Ridha Handayani, Wiwin Mintarsih, Etin Rohmatin

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Perbandingan pengaruh aromaterapi mawar dan massage effleurage terhadap nyeri persalinan kala I fase aktif

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The Development of Cream Soup Made from a Combination Black Soybeens (Glycine soja L. merrit) dan Red Rice (Oryza nivara) as an alternative functional food for Menopause Women.

Volume 13, No 2 Juli 2018.   

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Irfa Nur Faujiah, Yulia Herliani, Helmi Diana

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Pengaruh terapi murottal Al-Qur’an terhadap tingkat stress pada pasien abortus di RSUD dr. Soekardjo Kota Tasikmalaya Tahun 2018

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Penyuluhan Gizi untuk Mengubah Pengetahuan dan Sikap Masyarakat terhadap Pengembangan Pangan Lokal Salak Manonjaya

 Vol 5, No 2 (2018)

Publikasi dalam Jurnal Internasional

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Dede Gantini

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2016 Nov;4(11):4654-4658

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Vol 28, No 2

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Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour

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20

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Wiwit Estuti

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The Potential of Cream Soup Made from a Combination of Black Soybeans (Glycine soja L. merrit)and Red Rice  (Oryza nivara) to Improve Lipid Profiles and Control Oxidative Stress among Menopausal Women

Issn 1680-5194. DOI; 10.3923/PJN.2018

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