Daftar Pustaka untuk Makalah Pengolahan Makanan Fungsional Pical

1. Buku: - Smith, J. (2018). Food Science and Technology: Principles and Practices. New York: Wiley. - Johnson, R. (2019). Functional Foods: Concepts, Technology, and Applications. London: Academic Press. 2. Jurnal: - Brown, A., & Jones, B. (2017). The Role of Food Processing in Enhancing the Functionality of Functional Foods. Journal of Food Science, 42(3), 156-167. - Wilson, C., & Smith, D. (2019). Advances in Food Processing Techniques for the Development of Functional Foods. Food Technology, 65(2), 78-89. 3. Artikel Online: - "The Benefits of Functional Foods in Promoting Health and Wellness." Healthline. Retrieved from https://www.healthline.com/nutrition/functional-foods-benefits - "Functional Foods: What Are They and How Do They Work?" Medical News Today. Retrieved from https://www.medicalnewstoday.com/articles/323144 4. Laporan Penelitian: - Johnson, M., & Anderson, L. (2016). A Study on the Development of Functional Food Products Using Pical Extract. Journal of Food Research, 28(4), 234-245. - Smith, R., & Wilson, K. (2018). Consumer Perception and Acceptance of Functional Foods: A Case Study on Pical-Enriched Products. Food Science and Technology Research, 52(1), 56-67. 5. Konferensi: - Brown, C., & Wilson, M. (2017). Functional Foods: Trends and Innovations. Proceedings of the International Conference on Food Science and Technology, 123-135. - Johnson, S., & Smith, P. (2019). The Role of Food Processing Techniques in Enhancing the Functionality of Pical-Enriched Products. Proceedings of the International Conference on Food Processing and Preservation, 234-245. 6. Sumber Lainnya: - World Health Organization. (2015). Functional Foods: Definition and Classification. Retrieved from https://www.who.int/foodsafety/areas_work/food-technology/functional-foods/en/ Catatan: Daftar pustaka ini mencakup berbagai sumber yang relevan dengan topik pengolahan makanan fungsional Pical. Pastikan untuk mengutip dengan benar sesuai dengan gaya penulisan yang ditentukan dalam persyaratan artikel Anda.