Shrimp Shell and Head Flour Formulation in Wet Noodle Products as Source of Protein and Calcium

Nurfita Nurfita; Safrida Safrida; Wardah Iskandar; Muhammad Irfan Febriansyah

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Nurfita Nurfita
Department of Nutrition, Teuku Umar University, Jl. Alue Peunyareng Gunong Kleng, Meulaboh, Indonesia Postcode 23681
Indonesia

Safrida Safrida
Department of Nutrition, Teuku Umar University, Jl. Alue Peunyareng Gunong Kleng, Meulaboh, Indonesia Postcode 23681
Indonesia

Wardah Iskandar
Department of Nutrition, Teuku Umar University, Jl. Alue Peunyareng Gunong Kleng, Meulaboh, Indonesia Postcode 23681
Indonesia

Muhammad Irfan Febriansyah
Department of Nutrition, Teuku Umar University, Jl. Alue Peunyareng Gunong Kleng, Meulaboh, Indonesia Postcode 23681
Indonesia

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