Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design
Abstract The productive life of Indonesian people encourages the consumption of cheap and practical instant noodles, with 3.8% consuming them more than once a day. However, the low protein content of instant noodles requires fortification, one of which is with Spirulina plat...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-01-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1246 |
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