Lokasi: PENENTUAN FORMULASI TERBAIK DAN FLAVOR YANG SESUAI PADA EKSTRUDAT CAMPURAN JAGUNG (Zea mays) – KETAN HITAM (Oryza sativa var. glutinosa)

Main Author:	SUSIANI, INDRIYA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	Food Technology Food Processing
Online Access:	http://repository.unika.ac.id/8638/1/06.70.0136%20Indriya%20Susiani%20COVER.pdf http://repository.unika.ac.id/8638/2/06.70.0136%20Indriya%20Susiani%20BAB%20I.pdf http://repository.unika.ac.id/8638/3/06.70.0136%20Indriya%20Susiani%20BAB%20II.pdf http://repository.unika.ac.id/8638/4/06.70.0136%20Indriya%20Susiani%20BAB%20III.pdf http://repository.unika.ac.id/8638/5/06.70.0136%20Indriya%20Susiani%20BAB%20IV.pdf http://repository.unika.ac.id/8638/6/06.70.0136%20Indriya%20Susiani%20BAB%20V.pdf http://repository.unika.ac.id/8638/7/06.70.0136%20Indriya%20Susiani%20DAPUS.pdf http://repository.unika.ac.id/8638/8/06.70.0136%20Indriya%20Susiani%20LAMPIRAN.pdf http://repository.unika.ac.id/8638/

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