Preview: OPTIMASI FORMULASI DAN KARAKTERISTIK SENSORI CHURROS DENGAN TEPUNG BIJI JALI (Coix Lacryma-Jobi L.) YANG DIFERMENTASI OPTIMIZATION OF FORMULATION AND SENSORY CHARACTERISTICS OF CHURROS WITH FERMENTED JOB’S TEAR (Coix Lacryma-Jobi L.) FLOUR

Main Author:	PERMATASARI, MONICA DEWI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	Fermentation
Online Access:	http://repository.unika.ac.id/21167/1/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20COVER.pdf http://repository.unika.ac.id/21167/2/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20BAB%20I.pdf http://repository.unika.ac.id/21167/3/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20BAB%20II.pdf http://repository.unika.ac.id/21167/4/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20BAB%20III.pdf http://repository.unika.ac.id/21167/5/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20BAB%20IV.pdf http://repository.unika.ac.id/21167/6/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20BAB%20V.pdf http://repository.unika.ac.id/21167/7/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20DAPUS.pdf http://repository.unika.ac.id/21167/8/15.I2.0003%20MONICA%20DEWI%20PERMATASARI%20%286.9%29..pdf%20LAMP.pdf http://repository.unika.ac.id/21167/