Lokasi: PENGEMBANGAN PRODUK SOFT COOKIES BERBASIS TEPUNG SUKUN DAN TEPUNG AMPAS TAHU SEBAGAI PENGGANTI TEPUNG TERIGU. DEVELOPMENT OF SOFT COOKIES PRODUCT BASED ON BREADFRUIT FLOUR AND TOFU DREGS FLOUR AS A SUBSTITUTE FOR WHEAT FLOUR

Main Author:	Noviane, Debby
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2022
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/30355/1/15.I2.0005-Debby%20Noviane-COVER_a.pdf http://repository.unika.ac.id/30355/2/15.I2.0005-Debby%20Noviane-BAB%20I_a.pdf http://repository.unika.ac.id/30355/3/15.I2.0005-Debby%20Noviane-BAB%20II_a.pdf http://repository.unika.ac.id/30355/4/15.I2.0005-Debby%20Noviane-BAB%20III_a.pdf http://repository.unika.ac.id/30355/5/15.I2.0005-Debby%20Noviane-BAB%20IV_a.pdf http://repository.unika.ac.id/30355/6/15.I2.0005-Debby%20Noviane-BAB%20V_a.pdf http://repository.unika.ac.id/30355/7/15.I2.0005-Debby%20Noviane-DAPUS_a.pdf http://repository.unika.ac.id/30355/8/15.I2.0005-Debby%20Noviane-LAMP_a.pdf http://repository.unika.ac.id/30355/

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