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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Indonesian Journal Human Nutrition (IJHN) |
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Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour |
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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 |