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17.547  Articles
1 of 1.756 pages  |  10  records  |  more records»
Epidemiological studies on H5N1 avian influenza viruses indi-cated that the viruses do not transmit efficiently from human to human. Transmissibility of viruses among human population is very complex and polygenic. Studies on molecular determinants facili... see more

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for gro... see more

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for gro... see more

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet p... see more

Some research found that p rotein adequacy from snack for elementary school children are still lacked. Snacks availability at schools have an important role to ful? ll  protein requirement  for students. The purpose of this research was to analy... see more

Chicken, soy tempeh, and Isolated Soy Protein (ISP) can be processed into sausages that can be alternative for highprotein snack. Red Yeast Rice is a natural food colorant added to that the sausage to make more interest. This research was aimed to determi... see more

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red b... see more

Trash fish have a high protein content while the yellow sweet potato have a high betacarotene content that potential to be processed as noodle for supplementary feeding of toddlers age 2–5 years. This research aimed to analyze organoleptic and nutritional... see more

The use of purple sweet potato fl our and soy protein isolates to be processed into protein biscuit has a good potential to be an appropriate supplementary food for chronic energy deficiency (CED) pregnant woman compared to biscuits commercialized on mark... see more

1 of 1.756 pages  |  10  records  |  more records»