Preview: PENGARUH SUBSTITUSI TEPUNG OAT DENGAN BERBAGAI KONSENTRASI PADA PRODUK FROZZEN BAKPAO GREEN TEA, DITINJAU DARI SIFAT FISIKO KIMIA DAN SENSORIS

Main Author:	WICAKSONO, LIE, CITRA OKTAVIANI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2012
Subjects:	660 Chemical engineering
Online Access:	http://repository.unika.ac.id/7828/1/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-COVER.pdf http://repository.unika.ac.id/7828/2/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-BAB%20I.pdf http://repository.unika.ac.id/7828/3/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-BAB%20II.pdf http://repository.unika.ac.id/7828/4/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-BAB%20III.pdf http://repository.unika.ac.id/7828/5/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-BAB%204.pdf http://repository.unika.ac.id/7828/6/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-BAB%20V.pdf http://repository.unika.ac.id/7828/7/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7828/8/07.70.0077%20Lie%20Citra%20Oktaviani%20wicaksono-LAMPIRAN.pdf http://repository.unika.ac.id/7828/