Lokasi: KARAKTERISTIK FISIKOKIMIA DAN SENSORI SNACK BAR DENGAN BAHAN TEPUNG UBI JALAR PUTIH DAN TEPUNG TEMPE KORO PEDANG PUTIH (Canavalia ensiformis L.)

Main Author:	CHRISTIAN, KIKI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2017
Subjects:	660 Chemical engineering Food Technology
Online Access:	http://repository.unika.ac.id/15315/1/13.70.0164%20Kiki%20Christian%20COVER.pdf http://repository.unika.ac.id/15315/2/13.70.0164%20Kiki%20Christian%20BAB%20I.pdf http://repository.unika.ac.id/15315/3/13.70.0164%20Kiki%20Christian%20BAB%20II.pdf http://repository.unika.ac.id/15315/4/13.70.0164%20Kiki%20Christian%20BAB%20III.pdf http://repository.unika.ac.id/15315/5/13.70.0164%20Kiki%20Christian%20BAB%20IV.pdf http://repository.unika.ac.id/15315/6/13.70.0164%20Kiki%20Christian%20BAB%20V.pdf http://repository.unika.ac.id/15315/7/13.70.0164%20Kiki%20Christian%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/15315/8/13.70.0164%20Kiki%20Christian%20LAMPIRAN.pdf http://repository.unika.ac.id/15315/

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