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PENGARUH SUBSTITUSI MAIZENA DAN PENAMBAHAN BUBUK CINCAU HIJAU TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS FRESH PASTA

Main Author: MARINI, ANGELINA
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2010
Subjects:
660 Chemical engineering
Online Access: http://repository.unika.ac.id/8367/1/06.70.0039%20Angelina%20Marini%20COVER.pdf
http://repository.unika.ac.id/8367/2/06.70.0039%20Angelina%20Marini%20BAB%20I.pdf
http://repository.unika.ac.id/8367/3/06.70.0039%20Angelina%20Marini%20BAB%20II.pdf
http://repository.unika.ac.id/8367/4/06.70.0039%20Angelina%20Marini%20BAB%20III.pdf
http://repository.unika.ac.id/8367/5/06.70.0039%20Angelina%20Marini%20BAB%20%20IV.pdf
http://repository.unika.ac.id/8367/6/06.70.0039%20Angelina%20Marini%20BAB%20V.pdf
http://repository.unika.ac.id/8367/7/06.70.0039%20Angelina%20Marini%20DAPUS.pdf
http://repository.unika.ac.id/8367/8/06.70.0039%20Angelina%20Marini%20LAMPIRAN.pdf
http://repository.unika.ac.id/8367/
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