BAB 1 : Definisi dan konsep biokimia gizi
BAB 2 : konsep dan mekanisme kerja enzim
BAB 3 : Karbohidrat
BAB 4 : Air
BAB 5 : Definisi dan klasifikasi lemak
BAB 6 : Jenis lemak
BAB 7 : struktur dan fungsi hormon
BAB 8 : protein dan asam amino
BAB 9 : Asam nukleat
BAB 10 : Senyawa aktif di pangan
| Weight | 500 g |
|---|
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