Page 212 - Science and Technology For Society 5.0
P. 212
~ Science and Technology for Society 5.0 ~ 175
Journal of Functional Foods, 18, 820–897.
https://doi.org/10.1016/j.jff.2015.06.018
Veronica, M.T., Ilmi, I.M.B. (2020). Minuman kekinian di kalangan
mahasiswa Depok dan Jakarta. Indonesian Jurnal of Health
Development, 2(2), 83–91.
Widianarko, B. (2019, Juni 21). Tantangan industri pangan 5.0. Retrieved
from https://news.unika.ac.id/2019/06/tantangan-industri-pangan-5-
0/
Wijaya, C. H., Napitupulu, F. I., Karnady, V., & Indariani, S. (2019). A review
of the bioactivity and flavor properties of the exotic spice “andaliman”
(Zanthoxylum acanthopodium DC.). Food Reviews International, 35(1),
1–19. https://doi.org/10.1080/87559129.2018.1438470
Wijaya, C.H. (2021, Maret 1). Pangan fungsional psikoaktif: peluang masa
depan. Food Review. XVI (3). 21-27
Yamada, K., Sato-Mito, N., Nagata, J., & Umegaki, K. (2008). Health claim
evidence requirements in Japan. Journal of Nutrition, 138(6).
https://doi.org/10.1093/jn/138.6.1192s
Yenrina, R., Permata, D. A., Rasjmida, D., & Tayandi, R. (2016). In vitro
protein digestibility and physical properties of instant teh talua dried by
spray dryer. International Journal on Advanced Science, Engineering and
Information Technology, 6(1), 84–87.
https://doi.org/10.18517/ijaseit.6.1.674