Preview: PENGARUH KONSENTRASI MINYAK PADAT NABATIDALAM PEMBUATAN WHIPPED CREAM JALI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS WHIPPED CREAM

Main Author:	MULYADI, VIONY ANGELA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/24915/1/15.I1.0009_VIONY%20ANGELA%20MULYADI%20COVER.pdf http://repository.unika.ac.id/24915/2/15.I1.0009_VIONY%20ANGELA%20MULYADI%20BAB%201.pdf http://repository.unika.ac.id/24915/3/15.I1.0009_VIONY%20ANGELA%20MULYADI%20BAB%202.pdf http://repository.unika.ac.id/24915/4/15.I1.0009_VIONY%20ANGELA%20MULYADI%20BAB%203.pdf http://repository.unika.ac.id/24915/5/15.I1.0009_VIONY%20ANGELA%20MULYADI%20BAB%204.pdf http://repository.unika.ac.id/24915/6/15.I1.0009_VIONY%20ANGELA%20MULYADI%20BAB%205.pdf http://repository.unika.ac.id/24915/7/15.I1.0009_VIONY%20ANGELA%20MULYADI%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/24915/8/15.I1.0009_VIONY%20ANGELA%20MULYADI%20LAMPIRAN.pdf http://repository.unika.ac.id/24915/