Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Syaiful Friska"'
Publikováno v:
E3S Web of Conferences, Vol 68, p 04015 (2018)
Betok (Anabas testudineus) is one of freshwater fish species locally of Indonesia. It has economic value and potential to be developed as a source of protein. The aimed of this research was to analyze the physical and chemical characteristics of the
Externí odkaz:
https://doaj.org/article/2dec119e28d749cfa6e7f1ecd2558abf
Publikováno v:
Current Nutrition & Food Science. 17:876-882
Background: In this study, the composition of the functional edible film focused on local materials was examined. However, the production of the edible film with strong capability as an antioxidant and antimicrobe has not been successful. Therefore,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90694817c4d29ce41dc02175700097d8
https://doi.org/10.2174/1573401317666210618143215
https://doi.org/10.2174/1573401317666210618143215
Publikováno v:
Jurnal Pendidikan dan Konseling (JPDK); Vol. 4 No. 6 (2022): Jurnal Pendidikan dan Konseling; 5083-5100
Akne vulgaris merupakan suatu inflamasi folikel pilosebasea kronis yang biasanya dialami remaja, ditandai oleh timbulnya komedo, papul, pustul, nodul, dan kista. Berdasarkan penelitian Salim dkk. pada tahun 2016 mengenai profil akne vulgaris di RSUP.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=upttjournal_::a57ff8eed4f7f466443f7522b860fde8
http://journal.universitaspahlawan.ac.id/index.php/jpdk/article/view/9090
http://journal.universitaspahlawan.ac.id/index.php/jpdk/article/view/9090
Publikováno v:
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 103-111
Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=issn26152207::6509d0db47a6b11167524df092fe5879
https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/120
https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/120
Publikováno v:
Current Nutrition & Food Science; 2021, Vol. 17 Issue: 8 p876-882, 7p
Publikováno v:
E3S Web of Conferences; 2018, Vol. 68, pN.PAG-N.PAG, 6p
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