Lokasi: 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/

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