Nutrition Components of Dry Noodles from Substitution of Aloe Vera Skin Extracr and Maize's Sprout Flour

dc.contributor.author	Narsih
dc.contributor.author	Agato
dc.date.accessioned	2019-10-31T11:02:59Z
dc.date.available	2019-10-31T11:02:59Z
dc.date.issued	2019-10-31
dc.identifier.uri	http://repository.polnep.ac.id/xmlui/handle/123456789/1743
dc.description.abstract	The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80'C for 60 minutes showed high nutrients, proving that this food product has functional properties.	en_GB
dc.subject	Aloe vera skin extract	en_GB
dc.subject	dry noodles	en_GB
dc.subject	functional food	en_GB
dc.subject	maize	en_GB
dc.subject	sprouts	en_GB
dc.title	Nutrition Components of Dry Noodles from Substitution of Aloe Vera Skin Extracr and Maize's Sprout Flour	en_GB