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The Effect of Shrimp Rostom Flour Supplementation and Boilling Condition on P…
The objectives of this research are to study the effect of shrimp rostrom flour (SRF) supplementation and boilling condition on protein value and acceptability of empek-empek. Supplementation of SRF were 0 percent, 10 percent, 20 percent dan 30 percent. The boilling condition were on 80 degree celcius temperature of boilling for 20 minutes and 100 degree celcius for 10 minutes. The result of th…
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- Media Gizi r Keluarga,20(2)1996:40-50
Multistudy of Proximate and Bioavibility of Lysine on Infant Commercial Food …
Lysine is an essential amino acid and is often found as the first limiting amino acid in many food plants, especially in cereal grains. The determination of commercial baby foods were analyzed for the available lysine. Analyses were conducted by FDNB method. In general the lysine available of these products were about 0.65 percent-1.03 percent for the per-coked conditions/treatment and about 0.…
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- Media Gizi Keluarga,20(2)1996:22-27
The Effect of Shrimp Rostom Flour Supplementation and Boilling Condition on P…
The objectives of this research are to study the effect of shrimp rostrom flour (SRF) supplementation and boilling condition on protein value and acceptability of empek-empek. Supplementation of SRF were 0 percent, 10 percent, 20 percent dan 30 percent. The boilling condition were on 80 degree celcius temperature of boilling for 20 minutes and 100 degree celcius for 10 minutes. The result of th…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- Media Gizi Keluarga,20(2)1996:40-50
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