Lokasi: PENGARUH PENAMBAHAN CARBOXYMETHYL CELLULOSE (CMC) DAN BAKING POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING NON TERIGU

Main Author:	RESTU BUDI KRISTANTI, MARIA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2017
Subjects:	Food Technology
Online Access:	http://repository.unika.ac.id/15693/1/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20COVER.pdf http://repository.unika.ac.id/15693/2/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20BAB%20I.pdf http://repository.unika.ac.id/15693/3/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20BAB%20II.pdf http://repository.unika.ac.id/15693/4/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20BAB%20III.pdf http://repository.unika.ac.id/15693/5/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20BAB%20IV.pdf http://repository.unika.ac.id/15693/6/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20BAB%20V.pdf http://repository.unika.ac.id/15693/7/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/15693/8/13.70.0042%20Maria%20Restu%20Budi%20Kristanti%20LAMPIRAN.pdf http://repository.unika.ac.id/15693/

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