Lokasi: PENGARUH KONSENTRASI GELATIN TERHADAP KARAKTERISTIK ES KRIM DARI SARI JALI (Coix lacryma jobi L) THE EFFECT OF GELATIN CONCENTRATION ON THE CHARACTERISTICTS OF ICE CREAM FROM JALI JUICES (Coix lacryma jobi L)

Main Author:	ANDRIANI, MERI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/21080/1/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20COVER.pdf http://repository.unika.ac.id/21080/2/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20BAB%20I.pdf http://repository.unika.ac.id/21080/3/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20BAB%20II.pdf http://repository.unika.ac.id/21080/4/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20BAB%20III.pdf http://repository.unika.ac.id/21080/5/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20BAB%20IV.pdf http://repository.unika.ac.id/21080/6/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20BAB%20V.pdf http://repository.unika.ac.id/21080/7/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20DAPUS.pdf http://repository.unika.ac.id/21080/8/15.I1.0175%20MERI%20ANDRIANI%20%283.67%29..pdf%20LAMP.pdf http://repository.unika.ac.id/21080/

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