Extraction Process for Reducing Tannin of Mangrove Fruit [Bruguiera gumnorrhiza (Lamarck, 1798)] as a Raw Material for Food Flour-Reference-Cited by-同舟云学术

Extraction Process for Reducing Tannin of Mangrove Fruit [Bruguiera gumnorrhiza (Lamarck, 1798)] as a Raw Material for Food Flour

Published:2016-08 Issue: Volume:7 Page:231-235
ISSN:2214-241X
Container-title:Aquatic Procedia
language:en
Short-container-title:Aquatic Procedia

Author:

Subandriyo ,Setianingsih Nanik Indah

Publisher

Elsevier BV

Reference11 articles.

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2. Badan Standarisasi Nasional [BSN], 2009. Tepung Terigu sebagai Bahan Makanan. [Wheat Flour as Food Ingredients]. SNI 3751: 2009, Jakarta. [Bahasa Indonesia].

3. Badan Standarisasi Nasional [BSN], 2011. Tepung Mokaf. [Mokaf Flour]. SNI 7622: 2011, Jakarta. [Bahasa Indonesia].

4. Bengen, D., 2002. Sinopsis Ekosistem dan Sumber Daya Alam Pesisir dan Laut. [The Synopsis of Ecosystem and Natural Resources of Coastal and Marine]. Pusat Kajian Sumber Daya Pesisir dan Lautan, IPB, Bogor. [Bahasa Indonesia].

5. Dahuri, Rais, R.J., Ginting, S.P., Sitepu, M.J., 2001. Pengelolaan Sumberdaya Wilayah Pesisir dan Lautan Secara Terpadu. [Integrated Management Resources of Coastal and Oceans]. P.T. Pradnya Pramita. Jakarta. [Bahasa Indonesia].

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