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Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019 Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat Abstract  PDF
Nanik Hamidah, Baiq Retno Yolanda Haryuning, Yahmi Ira Setyaningrum
 
Vol 3, No 1 (2018): AcTion Vol 3 No 1 Tahun 2018 Pemberian snack bar meningkatkan kadar hemoglobin (Hb) pada remaja putri Abstract  PDF
Sajiman Syahwal, Zulfiana Dewi
 
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