Lokasi: PENGARUH PENAMBAHAN SERBUK BIT MERAH (Beta vulgaris L.) TERHADAP KARAKTERISTIK FISIKOKIMIAWI ROTI SELAMA BAKING

Main Author:	WIJOYO, BENEDICTA MAHENDRA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	Food processing
Online Access:	http://repository.unika.ac.id/7343/1/11.70.0014%20%20BENEDICTA%20M.W.%20-%20COVER.pdf http://repository.unika.ac.id/7343/2/11.70.0014%20%20BENEDICTA%20M.W.%20-%20BAB%20I.pdf http://repository.unika.ac.id/7343/3/11.70.0014%20%20BENEDICTA%20M.W.%20-%20BAB%20II.pdf http://repository.unika.ac.id/7343/4/11.70.0014%20%20BENEDICTA%20M.W.%20-%20BAB%20III.pdf http://repository.unika.ac.id/7343/5/11.70.0014%20%20BENEDICTA%20M.W.%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7343/6/11.70.0014%20%20BENEDICTA%20M.W.%20-%20BAB%20V.pdf http://repository.unika.ac.id/7343/7/11.70.0014%20%20BENEDICTA%20M.W.%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7343/8/11.70.0014%20%20BENEDICTA%20M.W.%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7343/

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