Preview: THE EFFECT OF RED CABBAGE POWDER CONCENTRATION ON BUTTERCREAM PRODUCT QUALITY AND CHEMICAL CHARACTERISTIC DURING LOW TEMPERATURE AND ROOM TEMPERATURE STORAGES

Main Author:	Agustine, Septilia
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	Chemical Technology
Online Access:	http://repository.unika.ac.id/20443/1/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20COVER.pdf http://repository.unika.ac.id/20443/2/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20BAB%20I.pdf http://repository.unika.ac.id/20443/3/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20BAB%20II.pdf http://repository.unika.ac.id/20443/4/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20BAB%20III.pdf http://repository.unika.ac.id/20443/5/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20BAB%20IV.pdf http://repository.unika.ac.id/20443/6/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20BAB%20V.pdf http://repository.unika.ac.id/20443/7/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20DAPUS.pdf http://repository.unika.ac.id/20443/8/15.I1.0023%20SEPTILIA%20AGUSTINE%20%282.42%29..pdf%20LAMP.pdf http://repository.unika.ac.id/20443/