Preview: KARAKTERISTIK FISIKOKIMIA DAN SENSORI PRODUK SNACKBAR DENGAN BAHAN DASAR TEPUNG TEMPE KORO PEDANG PUTIH (Canavalia ensiformis L.) DAN TEPUNG UBI JALAR MERAH (Ipomea batatas)

Main Author:	Alfredo Ade Prasetyo, Ignatius
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2017
Subjects:	Food Technology
Online Access:	http://repository.unika.ac.id/15735/1/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20COVER.pdf http://repository.unika.ac.id/15735/2/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20BAB%20I.pdf http://repository.unika.ac.id/15735/3/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20BAB%20II.pdf http://repository.unika.ac.id/15735/4/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20BAB%20III.pdf http://repository.unika.ac.id/15735/5/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20BAB%20IV.pdf http://repository.unika.ac.id/15735/6/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/15735/7/13700191%20Ignatius%20Alfredo%20Ade%20Prasetyo%20LAMPIRAN.pdf http://repository.unika.ac.id/15735/