PENGARUH PEMBERIAN MAKANAN F100 DENGAN BAHAN SUBSTITUSI TEPUNG TEMPE TERHADAP STATUS PROTEIN PASIEN ANAK DENGAN GIZI KURANG
Background: Much effort has been made to counter the weaknesses of F100 through the development of substitute food as source of fat/protein with food containing energy and nutrient, high bioavailability and relatively low cost. Objective: To analyze effect of F100 supplementation using substitute te...
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| Materyal Türü: | Tez |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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