Calcium Bioavailability of Tempe and Boiled Soybean Flours and Its Effect on Osfemurs in Experimental Rats-Reference-Cited by-同舟云学术

Calcium Bioavailability of Tempe and Boiled Soybean Flours and Its Effect on Osfemurs in Experimental Rats

Published:2020 Issue:Supplement Volume:66 Page:S314-S319
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

ASTAWAN Made¹,WRESDIYATI Tutik²,SUBARNA ¹,ASYAIFULLAH Khalid¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University

2. Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/66/Supplement/66_S314/_pdf

Reference32 articles.

1. 1) Astawan M, Hermanianto J, Suliantari, Sugiyanto GSP. 2016. Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe. Int Food Res J 32(6): 2571-2580.

2. 2) Astawan M, Wresdiyati T, Maknun L. 2017. Tempe Sumber Zat Gizi dan Komponen Bioaktif untuk Kesehatan. IPB Press, Bogor (in Indonesian).

3. 3) [USDA] United States Department of Agriculture. 2015. USDA National Nutrient Database for Standard Reference Release 28: Full Report (All Nutrients) 16114, Tempeh. USDA, Washington DC.

4. 4) Fujita T. 2000. Calcium paradox: concequences of calcium deficiency manifested by a wide variety of diseases. J Bone Miner Metab 18: 234-236.

5. 5) Astawan M, Wresdiyati T, Saragih AM. 2015. Evaluation of protein nuritional quality of tempe and boiled soybean flours by rats. JMP 2(1): 11-17 (in Indonesian).

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