Lokasi: PENGARUH CAHAYA DAN WAKTU PENGUKUSAN TERHADAP KESTABILAN WARNA ADONAN TEPUNG BERAS YANG MENGANDUNG Spirulina platensis SELAMA PENYIMPANAN DAN INTERAKSI DALAM ADONAN SECARA MIKROSKOPIK

Main Author:	SUGANDA, MELIA ARDIANI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2016
Subjects:	664 Food technology Food processing
Online Access:	http://repository.unika.ac.id/11713/1/12.70.0140%20%20Melia%20Ardiani%20Suganda%20COVER.pdf http://repository.unika.ac.id/11713/2/12.70.0140%20%20Melia%20Ardiani%20Suganda%20BAB%20I.pdf http://repository.unika.ac.id/11713/3/12.70.0140%20%20Melia%20Ardiani%20Suganda%20BAB%20II.pdf http://repository.unika.ac.id/11713/4/12.70.0140%20%20Melia%20Ardiani%20Suganda%20BAB%20III.pdf http://repository.unika.ac.id/11713/5/12.70.0140%20%20Melia%20Ardiani%20Suganda%20BAB%20IV.pdf http://repository.unika.ac.id/11713/6/12.70.0140%20%20Melia%20Ardiani%20Suganda%20BAB%20V.pdf http://repository.unika.ac.id/11713/7/12.70.0140%20%20Melia%20Ardiani%20Suganda%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/11713/8/12.70.0140%20%20Melia%20Ardiani%20Suganda%20LAMPIRAN.pdf http://repository.unika.ac.id/11713/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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