Turnitin Karya Ilmiah International Posted on August 20, 2021 by suparmi The potential of hydrolyzed, concentrated, and isolated protein from Acetes erythraeus as natural antioxidant (SCOPUS Q3) Study of The Making of Hydrolizate Protein Powder of Rebon Shrimp as a food nutrition enhancement ingredient Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate Utilization of fish protein concentrate from patin fish (Pangasius hypopthalmus) on street foods for under five years children at Kampar District, Riau Province Production and Characteristics of rebon shrimp (Mysis relicta) protein hydrolysate with different concentration of papain enzymes Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus) Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food Processing of Gelatin from the Skin of Pangasius hypopthalmus Using Papain Enzyme Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value
Revwer Karya Ilmiah Posted on August 20, 2021 by suparmi The potential of hydrolyzed, concentrated, and isolated protein from Acetes erythraeus as natural antioxidant Study of The Making of Hydrolizate Protein Powder of Rebon Shrimp as a food nutrition enhancement ingredient Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate Utilization of fish protein concentrate from patin fish (Pangasius hypopthalmus) on street foods for under five years children at Kampar District, Riau Province Production and Characteristics of rebon shrimp (Mysis relicta) protein hydrolysate with different concentration of papain enzymes Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu PENGARUH PENAMBAHAN TEPUNG REBUNG (DENDROCALAMUS ASPER) TERHADAP MUTU NUGGET IKAN BIJI NANGKA (UPENEUS MOLUCCENIS) CONSUMER ACCEPTANCE STUDY OF SEAWEED CUP CAKE (Eucheuma Cottonii) VARIOUS COLOR OF JELAWAT (Leptobarbus hoeveni) FISH SAUSAGE Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus) Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food
