Sri Rahmawati
(1), Arif Sabta Aji
(2), Satrijo Saloko
(3), Veriani Aprilia
(4), Radhiyya Tsabitah S. Djidin
(5), Nova Veronika Sailendra
(6), Frisqi Meilany Khoirunnisah
(7)
(1)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(2)
Alma Ata Graduate School of Public Health, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(3)
Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Nusa Tenggara Barat, Indonesia ,
(4)
Alma Ata Graduate School of Public Health, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(5)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(6)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(7)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
344-349
Abstract : 127
PDF (English Version) : 95
PDF (Indonesian Version) : 308
XML : 74