Jurnal Gizi dan Pangan (Journal of Nutrition and Food) is the official publication of The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, Faculty of Human Ecology (FEMA), Bogor Agricultural University. This journal focuses its’ main research in the fields of nutrition and food. Scientific peer-reviewed articles are published routine, three times per year on March, July and November.
According to the Ministry of Research, Technology and Higher Education Decree Number 12/M/Kp/II/2015, the Journal of Nutrition and Food is ACCREDITED since February 11th 2015. The Journal of Nutrition and Food has a competent Board of Editors in the fields of nutritional and food sciences. The board consists of a variety of institutions related in food and nutrition. This Journal is managed with high commitment despite the number of challenges that are faced. The Editorial team welcomes lecturers, researchers and other scientists to publish their scientific articles here in Journal of Nutrition and Food.
Ekologi Pangan Dan Gizi
Respon-tanaman-kacang-hijau-vigna-radiata-l-terhadap-ampas-tahu-fermentasi-(ringkasan).doc - Kacang hijau memiliki kandungan gizi yang tinggi sehingga. Banyak digunakan sebagai bahan produk olahan pangan.
Jurnal Ekologi Pangan Dan Gizi
Diantara kandungan gizi. Kacang hijau ialah protein.
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Ekologi Pertanian
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