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| Issue | Title | |
|---|---|---|
| Vol 11, No 1 (2026): March Nur Khoiriyah, Liliek Pratiwi, Muhammad Zakaria, Lahana Deling |
Development of multigrain snack bar with tempeh flour and spirulina for adolescent nutrition | Abstract PDF |
| Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019 Nanik Hamidah, Baiq Retno Yolanda Haryuning, Yahmi Ira Setyaningrum |
Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat | Abstract PDF |
| Vol 11, No 1 (2026): March Dian Shofiya, Inne Soesanti, Nur Rahman, Lohita Adinda Rahmadani, Ade Riezma Amrina Rosyida |
Formulation and evaluation of sensory characteristics of functional food 'Ceremoringa Bar' made from moringa leaves (Moringa oleifera) | Abstract PDF |
| Vol 3, No 1 (2018): AcTion Vol 3 No 1 Tahun 2018 Sajiman Syahwal, Zulfiana Dewi |
Pemberian snack bar meningkatkan kadar hemoglobin (Hb) pada remaja putri | Abstract PDF |
| 1 - 4 of 4 Items | ||
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