Lokasi: PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita Moschata) PADA FORMULASI PUFF PASTRY TERHADAP KARAKTERISTIK FISIKOKIMIAWI DAN SENSORI

Main Author:	YUNITA, CAROLINA THIARA TRI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	Food Additives
Online Access:	http://repository.unika.ac.id/605/1/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20COVER.pdf http://repository.unika.ac.id/605/2/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20BAB%20I.pdf http://repository.unika.ac.id/605/3/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20BAB%20II.pdf http://repository.unika.ac.id/605/4/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20BAB%20III.pdf http://repository.unika.ac.id/605/5/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20BAB%20IV.pdf http://repository.unika.ac.id/605/6/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20BAB%20V.pdf http://repository.unika.ac.id/605/7/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/605/8/09.70.0097%20Carolina%20Thiara%20Tri%20Yunita%20LAMPIRAN.pdf http://repository.unika.ac.id/605/

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