Professional Documents
Culture Documents
Ariani, M & Ashari 2007, ‘Arah, Kendala dan Pentingnya Diversifikasi Konsumsi
Pangan di Indonesia’, Jurnal Agro Ekonomi, Vol.21, No.2.
Cho JH, Zhang, ZF, Kim IH 2013, ‘Effect of Canthaxanthim on Egg Production,
Egg Quality and Egg Yolk Color in Laying Hens’, Jounal of Agriculture
and Science, Vol.1, No.3, hh.269-274.
Lambrecht, MA, Rombouts I, Nivelle MA, & Delcour JA 2017, ‘The Role of
Wheat and Egg Contituents in The Formation of Covalent and Non-
covalent Protein Network in Fresh and Cooked Egg Nodles’. Journal of
Food Science, Vol.82, No.1, hh.24-25.
Sudiono, Y & Nastri DS 2013, ‘Kajian Sifat Organoleptik Mie Berbahan Dasar
Tepung Jagung (Zea Mays L) Ternikstamalisasi’, Skripsi, Universitas
Lampung.
Wang C, Xu M., Lv WP., Qiu P., & Gong Y, Hi S 2012, ‘Study on Rheological
Behaviour of Konjak Glucomanan’, Journal Physics Procedia, Vol.33,
hh.25-30.