نتائج البحث

Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties.

• Authors : Maghaydah, Sofyan^1,2 (AUTHOR); Abughoush, Mahmoud^3,4 (AUTHOR); Aljanada, Amal¹ (AUTHOR)

Subjects: *QUINOA; *SNACK bars; *CHICKPEA

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2024, Vol. 36 Issue 2, p1-15. 15p.

تفاصيل العنوان

Writing an Asian perspective into the Dutch racism debate. An autoethnography of the lived experiences of Chinese-Indonesian restaurant, snack bar, and pub employees

• Authors : Meulman, Mae Lyn; Sheik, Zuleika (Thesis Advisor)

Subjects: An autoethnography is build of the lived experiences of Chinese-Indonesian restaurant, snack bar, and pub employees, to value and honour these experiences and contribute to awareness about anti-Asian racism in the Dutch context. The research method used is participant observation.; Master Thesis; Student Thesis

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PRODUK OLAHAN BELALANG KAYU (Valanga nigricornis Burm.): SNACK BAR DI KABUPATEN GUNUNGKIDUL MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

• Authors : Aldicky F Amri; Ade Chandra Iwansyah; Yusuf Andriana

Subjects: grasshopper; gunungkidul; quality function deployment (qfd)

• Source: Jurnal Teknologi Industri Pertanian, Vol 33, Iss 2, Pp 148-155 (2023)

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Production of snack bar enriched with paraprobiotics grown in banana peel medium, nutritional, sensory and quality parameters.

• Authors : Tokpunar, Merve^1,2 ; Karaca Çelik, K. Esen³; Baş, Murat³

Subjects: *BANANA growing; *SNACK bars; *LACTOBACILLUS casei

• Source: Nutrición Hospitalaria. nov/dic2023, Vol. 40 Issue 6, p1166-1175. 10p.

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Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes

• Authors : Ana Rahmawati; Zuhria Ismawanti

Subjects: snack bar; mocaf flour; corn flour

• Source: International Journal of Nutrition Sciences, Vol 8, Iss 3, Pp 193-195 (2023)

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Profile Hemoglobin and Ferritin of Rattus Wistar with Iron Deficiency Anemia After Consumption of a Snack Bar from Cowpea Flour (Vigna Unguiculata) And Haruan Fish (Ophicephalus Melanopterus).

• Authors : Dewi, Zulfiana¹; Sajiman¹

• Source: Pharmacognosy Journal. Nov/Dec2023, Vol. 15 Issue 6, p995-998. 4p.

تفاصيل العنوان

Substitution of Tempeh and Addition of Dates in The Manufacture of Snack Bar as High Protein and Iron Snack.

• Authors : Satifa, Tiara Dela¹ ; Bahar, Asrul¹

• Source: International Journal on Food, Agriculture & Natural Resources. 2023, Vol. 4 Issue 3, p27-31. 5p.

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Kajian Penambahan Madu dan Pati Kimpul (Xanthosoma sagittifolium) pada Snack Bar Buah Kering dan Serealia

• Authors : Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto; Devi Wahyu Ristanti

Subjects: buah kering; dried fruit; calories

• Source: Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 10, Iss 3, Pp 200-212 (2022)

تفاصيل العنوان

Substitution of Tempeh and Adition of Dates in The Manufacture of Snack Bar as High Protein and Iron Snack

• Authors : Tiara Dela Satifa; Asrul Bahar

Subjects: Agriculture; Nutrition. Foods and food supply; TX341-641

• Source: International Journal on Food, Agriculture and Natural Resources, Vol 4, Iss 3, Pp 27-31 (2023)

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INTEGRATED SNACK BAR FOR COMMERCIAL AIRCRAFT SEATS

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