Lokasi: EVALUASI AKTIVITAS ANTIOKSIDAN DAN KADAR FITAT PADA SETIAP TAHAPAN PROSES PEMBUATAN TEMPE KORO BENGUK (Mucuna pruriens)

Main Author:	SANTOSA, HERAWATI WIDIASTUTI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2009
Subjects:	Food Technology Antioxidants
Online Access:	http://repository.unika.ac.id/7051/1/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20COVER.pdf http://repository.unika.ac.id/7051/2/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20BAB%20I.pdf http://repository.unika.ac.id/7051/3/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20BAB%20II.pdf http://repository.unika.ac.id/7051/4/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20BAB%20III.pdf http://repository.unika.ac.id/7051/5/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7051/6/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20BAB%20V.pdf http://repository.unika.ac.id/7051/7/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7051/8/05.70.0036%20Herawati%20Widiastuti%20Santosa%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7051/

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