Lokasi: PERBANDINGAN 3 METODE PEMBUATAN ADONAN (STRAIGHT DOUGH, SPONGE AND DOUGH, DAN BOILED DOUGH) TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS MEXICO BUNS

Main Author:	Dewi, Desi Triana Puspa
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2007
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/7404/1/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20COVER.pdf http://repository.unika.ac.id/7404/2/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20BAB%20I.pdf http://repository.unika.ac.id/7404/3/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20BAB%20II.pdf http://repository.unika.ac.id/7404/4/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20BAB%20III.pdf http://repository.unika.ac.id/7404/5/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20BAB%20IV.pdf http://repository.unika.ac.id/7404/6/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20BAB%20V.pdf http://repository.unika.ac.id/7404/7/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20BAB%20VI.pdf http://repository.unika.ac.id/7404/8/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7404/9/04.70.0041%20Desi%20Triana%20Puspa%20Dewi%20LAMPIRAN.pdf http://repository.unika.ac.id/7404/

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