Preview: PENGARUH JENIS DAN KONSENTRASI ZAT PENSTABIL TERHADAP MUTU, KARAKTERISTIK FISIK SERTA SENSORI KULIT CREAMY CREPES SELAMA PROSES PENYIMPANAN

Main Author:	Sumargo, Angela Purnamasari
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/24648/1/16.I2.0014_%20COVER.pdf http://repository.unika.ac.id/24648/2/16.I2.0014_%20BAB%201.pdf http://repository.unika.ac.id/24648/3/16.I2.0014_%20BAB%202.pdf http://repository.unika.ac.id/24648/4/16.I2.0014_BAB%203.pdf http://repository.unika.ac.id/24648/5/16.I2.0014_BAB%204.pdf http://repository.unika.ac.id/24648/6/16.I2.0014_BAB%205.pdf http://repository.unika.ac.id/24648/7/16.I2.0014_DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/24648/8/16.I2.0014_LAMPIRAN.pdf http://repository.unika.ac.id/24648/