Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour
The study analysed differences in nutrition content of various bilih fish flour proportions in bilih fish bar with zinc and calcium as minerals of interest. The study used a Completely Randomized Design (CRD). The proportion of bilih fish flour in the fish bars dough were of three levels, i.e. 30%,...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Bogor Agricultural University
2019-07-01
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Series: | Jurnal Gizi dan Pangan |
Subjects: | |
Online Access: | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/24819 |