Cover Image

PENGARUH PERBEDAAN TEPUNG LABU KUNING DALAM PRODUK JELLY DITINJAU DARI KARAKTERISTIK FISIKOKIMIA DAN SENSORI

Main Author: PRAKARSA, ARIEF WIYARTA
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2017
Subjects:
Food Technology
Online Access: http://repository.unika.ac.id/14682/1/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20COVER.pdf
http://repository.unika.ac.id/14682/2/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20BAB%20I.pdf
http://repository.unika.ac.id/14682/3/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20BAB%20II.pdf
http://repository.unika.ac.id/14682/4/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20BAB%20III.pdf
http://repository.unika.ac.id/14682/5/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20BAB%20IV.pdf
http://repository.unika.ac.id/14682/6/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20BAB%20V.pdf
http://repository.unika.ac.id/14682/7/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20DAFTAR%20PUSTAKA.pdf
http://repository.unika.ac.id/14682/8/13.70.0045%20Arief%20Wiyarta%20Prakarsa%20LAMPIRAN.pdf
http://repository.unika.ac.id/14682/
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