Lokasi: PENGARUH PENAMBAHAN PUREE LABU KUNING TERHADAP TINGKAT KESUKAAN DAN KARAKTERISTIK FISIKOKIMIAWI KUE LUMPUR

Main Author:	PUTRI, F. KINTHAN KUSUMAWARDHANI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2018
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/16588/1/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20%289.09%25%29COVER.pdf http://repository.unika.ac.id/16588/2/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20%289.09%25%29BAB%20I.pdf http://repository.unika.ac.id/16588/3/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20%289.09%25%29BAB%20II.pdf http://repository.unika.ac.id/16588/4/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20BAB%20III.pdf http://repository.unika.ac.id/16588/5/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20BAB%20IV.pdf http://repository.unika.ac.id/16588/6/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20BAB%20V.pdf http://repository.unika.ac.id/16588/7/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20DAPUS.pdf http://repository.unika.ac.id/16588/8/13.70.0129%20F.KINTHAN%20KUSUMAWARDHANI%20PUTRI%20LAMP.pdf http://repository.unika.ac.id/16588/

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