“TIS Biscuit” with High Content of Amino Acid and Mineral to Prevent Stunting

Author:

Puspita Erika,Andrestian Meilla Dwi,Mas’odah Siti

Publisher

Atlantis Press SARL

Reference67 articles.

1. Adino, S., Wondifraw, Z. & Poultry, M. A., 2018. Replacement of Soybean Grain with Cowpea Grain (Vigna unguiculata) as Protein Supplement in Sasso x Rir Crossbred Chicks Diet. Fisheries & Wildlife Sciences, 6(1).

2. Afrinis, N., Verawati, B. & Harahap, D., 2018. Formulation and Characteristics of Vermicelli High in Protein and Calcium with Addition of Catfish Bone Flour (Pangasius Hypopthalmus) for Stunting Toddlers. Indonesian Public Health Media, 14(2).

3. Agustina, F., Susilo, J. & Wayansari, L., 2017. The effect of variations in the mixing of mung bean flour on the manufacture of "casein-free gluten-free" biscuits with mocaf flour as raw material on chemical characteristics and acceptability, Yogyakarta: Health Polytechnic of Yogyakarta Ministry of Health.

4. Agustini, T. W., Ratnawati, S. E., Wibowo, B. A. & Hutabarat, J., 2011. Utilization of scallop shells (Amusium pleuronectes) as a source of calcium in extrudate products. Indonesian Journal of Fishery Products Processing , 14(2), pp. 134-142.

5. Andrestian, M. D., Dewi, Z. & Novita, S., 2010. The amino acid content in mandai cempedak is the result of traditional and controlled fermentation. Banjarbaru, Banjarmasin Health Polytechnic.

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