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Fennema's food chemistry - 5th. Ed.
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with th…
- Edition
- 5th. Ed.
- ISBN/ISSN
- 9781315372914
- Collation
- xx, 1107 hlm. : il. ; 28 cm.
- Series Title
- -
- Call Number
- 664.07 DAM f
Food : The Chemistry of its Components - 7th. Ed.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts …
- Edition
- 7th. Ed.
- ISBN/ISSN
- 9781839168147
- Collation
- xviii, 600 p. : il. ; 24 cm.
- Series Title
- -
- Call Number
- 664.07 COU f
SIFAT KIMIA DAN UJI SENSORI KERIPIK SIMULASI BERBASIS TEPUNG TEMPE BEKATUL
Keripik merupakan makanan ringan yang dapat memberikan asupan energi ke dalam tubuh. Penambahan tepung tempe bekatul dapat digunakan sebagai subtitusi tepung dalam pengolahan keripik simulasi dan bahan tersebut berpotensi memiliki kandungan gizi yang tinggi. Penelitian ini bertujuan untuk mengetahui sifat kimia dan uji sensori terhadap keripik simulasi dengan penambahan tepung tempe bekatul. Fo…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- UB/TIK-ITP/17/017
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