Lokasi: OPTIMASI NILAI GIZI DAN FORMULASI MIE BASAH MENGGUNAKAN SUBSTITUSI TEPUNG BEKATUL DAN PENAMBAHAN PASTA LABU KUNING (Cucurbita moschata) BERDASARKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI. OPTIMIZATION OF NUTRITIONAL VALUE AND FORMULATION OF WET NOODLE USING RICE BRAN FLOUR SUBSTITUTION AND YELLOW PUMPKIN PASTE ADDITION BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS

Main Author:	Angelica, Metta
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	Chemical Technology
Online Access:	http://repository.unika.ac.id/21168/1/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20COVER.pdf http://repository.unika.ac.id/21168/2/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20BAB%20I.pdf http://repository.unika.ac.id/21168/3/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20BAB%20II.pdf http://repository.unika.ac.id/21168/4/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20BAB%20III.pdf http://repository.unika.ac.id/21168/5/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20BAB%20IV.pdf http://repository.unika.ac.id/21168/6/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20BAB%20V.pdf http://repository.unika.ac.id/21168/7/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20DAPUS.pdf http://repository.unika.ac.id/21168/8/15.I2.0009%20METTA%20ANGELICA%20%283.25%29..pdf%20LAMP.pdf http://repository.unika.ac.id/21168/

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