Lokasi: THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COMPOSITE FLOUR-BASED COOKIES USING THE ADDITION OF WINGED BEAN FLOUR

Main Author:	HANDOYO, IAN ARIEL
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	Chemical Technology
Online Access:	http://repository.unika.ac.id/20439/1/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20COVER.pdf http://repository.unika.ac.id/20439/2/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20BAB%20I.pdf http://repository.unika.ac.id/20439/3/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20BAB%20II.pdf http://repository.unika.ac.id/20439/4/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20BAB%20III.pdf http://repository.unika.ac.id/20439/5/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20BAB%20IV.pdf http://repository.unika.ac.id/20439/6/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20BAB%20V.pdf http://repository.unika.ac.id/20439/7/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20DAPUS.pdf http://repository.unika.ac.id/20439/8/15.I1.0015%20IAN%20ARIEL%20HANDOYO%20%287.42%29..pdf%20LAMP.pdf http://repository.unika.ac.id/20439/

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