Lokasi: PENGARUH METODE SPRAY DRYING DAN FOAM-MAT DRYING TERHADAP KARAKTERISTIK FISIKOKIMIA MINUMAN SERBUK INSTAN CAMPURAN LABU KUNING DAN WORTEL

Main Author:	CAHYADI, KEVIN
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2017
Subjects:	664 Food technology Food processing
Online Access:	http://repository.unika.ac.id/15310/1/13.70.0096%20Kevin%20Cahyadi%20COVER.pdf http://repository.unika.ac.id/15310/2/13.70.0096%20Kevin%20Cahyadi%20BAB%20I.pdf http://repository.unika.ac.id/15310/3/13.70.0096%20Kevin%20Cahyadi%20BAB%20II.pdf http://repository.unika.ac.id/15310/4/13.70.0096%20Kevin%20Cahyadi%20BAB%20III.pdf http://repository.unika.ac.id/15310/5/13.70.0096%20Kevin%20Cahyadi%20BAB%20IV.pdf http://repository.unika.ac.id/15310/6/13.70.0096%20Kevin%20Cahyadi%20BAB%20V.pdf http://repository.unika.ac.id/15310/7/13.70.0096%20Kevin%20Cahyadi%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/15310/8/13.70.0096%20Kevin%20Cahyadi%20LAMPIRAN.pdf http://repository.unika.ac.id/15310/

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