PERBEDAAN FORTIFIKASI BESI (FeSO4 - NaFeEDTA) TERHADAP KADAR BESI, pH DAN TINGKAT KESUKAAN PADA SUSU FERMENTASI SINBIOTIK (L. plantarum Dad. 13 - FOS) SELAMA MASA SIMPAN

Background : Food fortification are cost-effectives solutions, long-term effect, and can be used as intervention for tackling anemia. Source of iron that usually used as fortificant is FeSO4 because of its low price. NaFeEDTA has specific characteristic and many benefits. Fermented milk is one of th...

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Bibliographic Details
Main Authors: , KURNIA WIDYASTUTI, , Siti Helmyati, DCN, M.Kes
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2013
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/122053/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62152
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Institution: Universitas Gadjah Mada
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