Preview: EFEK PENAMBAHAN BAKING SODA DAN ASIDULAN TERHADAP KARAKTERISTIK FISIKOKIMIA ROTI KUKUS LABU KUNING (Cucurbita moschata)

Main Author:	DHARMAWAN, KUMALA LEVINA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2016
Subjects:	664 Food technology Food processing
Online Access:	http://repository.unika.ac.id/11623/1/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20COVER.pdf http://repository.unika.ac.id/11623/2/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20BAB%20I.pdf http://repository.unika.ac.id/11623/3/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20BAB%20II.pdf http://repository.unika.ac.id/11623/4/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN_BAB%20III.pdf http://repository.unika.ac.id/11623/5/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20BAB%20IV.pdf http://repository.unika.ac.id/11623/6/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20BAB%20V.pdf http://repository.unika.ac.id/11623/7/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/11623/8/12.70.0032%20KUMALA%20LEVINA%20DHARMAWAN%20LAMPIRAN.pdf http://repository.unika.ac.id/11623/