Lokasi: PENGARUH SUBSTITUSI TEPUNG JALI (Coix lacryma-jobi L.) DAN PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) TERHADAP KUALITAS FISIKOKIMIA BISKUIT.THE EFFECT OF SUBSTITUTION OF JALI FLOUR (Coix lacrymajobi L.) AND THE ADDITION OF SOYBEAN FLOUR (Glycine max L.) ON THE PHYSICOCHEMICAL QUALITY OF BISCUIT

Main Author:	Candra, Feren Thiola Giovanni
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2022
Subjects:	Food Quality
Online Access:	http://repository.unika.ac.id/29891/1/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_COVER_a.pdf http://repository.unika.ac.id/29891/2/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_BAB%20I_a.pdf http://repository.unika.ac.id/29891/3/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_BAB%20II_a.pdf http://repository.unika.ac.id/29891/4/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_BAB%20III_a.pdf http://repository.unika.ac.id/29891/5/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_BAB%20IV_a.pdf http://repository.unika.ac.id/29891/6/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_BAB%20V_a.pdf http://repository.unika.ac.id/29891/7/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_DAPUS_a.pdf http://repository.unika.ac.id/29891/8/15.I1.0180-Feren%20Thiola%20Giovanni%20Candra_LAMP_a.pdf http://repository.unika.ac.id/29891/

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