Efek Perebusan Basa dan Asam terhadap Kandungan Gizi dan Zat Anti Gizi pada Pembuatan Tempe Biji Kecipir | Utami | Jurnal Dunia Gizi

About The Authors

Nurul Putrie Utami
Universitas Ahmad Dahlan
Indonesia

Aprilia Fitriani
Program Studi Teknologi Pangan, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Yogyakarta
Indonesia

Nabila Fadhila Rahma
Program Studi Bisnis Jasa Makanan, Fakultas Ekonomi dan Bisnis, Universitas Ahmad Dahlan, Yogyakarta
Indonesia

Okvania Putri Nabila
Program Studi Bisnis Jasa Makanan, Fakultas Ekonomi dan Bisnis, Universitas Ahmad Dahlan, Yogyakarta
Indonesia

Wahyu Nugroho
Program Studi Teknologi Pangan, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Yogyakarta
Indonesia

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