Preview: PENGARUH SUBSTITUSI OAT BRAN PADA PEMBUATAN SUP KRIM JAGUNG INSTAN DITINJAU DARI SIFAT FISIKOKIMIA DAN SENSORIS

Main Author:	TJANDRAYANI, JESSICA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2011
Subjects:	Food Processing
Online Access:	http://repository.unika.ac.id/8068/1/07.70.0007%20Jessica%20Tjandrayani%20COVER.pdf http://repository.unika.ac.id/8068/2/07.70.0007%20Jessica%20Tjandrayani%20BAB%20I.pdf http://repository.unika.ac.id/8068/3/07.70.0007%20Jessica%20Tjandrayani%20BAB%20II.pdf http://repository.unika.ac.id/8068/4/07.70.0007%20Jessica%20Tjandrayani%20BAB%20III.pdf http://repository.unika.ac.id/8068/5/07.70.0007%20Jessica%20Tjandrayani%20BAB%20IV.pdf http://repository.unika.ac.id/8068/6/07.70.0007%20Jessica%20Tjandrayani%20BAB%20V.pdf http://repository.unika.ac.id/8068/7/07.70.0007%20Jessica%20Tjandrayani%20DAPUS.pdf http://repository.unika.ac.id/8068/8/07.70.0007%20Jessica%20Tjandrayani%20LAMPIRAN.pdf http://repository.unika.ac.id/8068/