Lokasi: Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food

Main Authors:	Harianti, Rini; Program Study of Public Health, STIKES Al-Insyirah Pekanbaru, Pekanbaru 28155, Marliyati, Sri Anna; Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680, Rimbawan, Rimbawan; Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680, Sukandar, Dadang; Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680
Format:	Article info application/pdf eJournal
Bahasa:	eng
Terbitan:	Food and Nutrition Society of Indonesia , 2018
Subjects:	antioxidant activity β-carotene high antioxidant cake product development red palm oil
Online Access:	http://journal.ipb.ac.id/index.php/jgizipangan/article/view/19454 http://journal.ipb.ac.id/index.php/jgizipangan/article/view/19454/14790

Koleksi	Jurnal Matematika dan Aplikasinya
Gedung	Perpustakaan Institut Pertanian Bogor
Institusi	Institut Pertanian Bogor
Kota	BOGOR
Provinsi	JAWA BARAT
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