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Acceptability and protein value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar

Crossref DOI link: https://doi.org/10.1016/j.enfcli.2020.06.075

Published Print: 2020-10

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Mas’ud, Hikmawati

Rochimiwati, Siti Nur

Dirpan, Andi
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Article Title: Acceptability and protein value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar

Journal Title: Enfermería Clínica

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.enfcli.2020.06.075

Content Type: article

Copyright: © 2020 Elsevier España, S.L.U. All rights reserved.

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