Lokasi: PENGARUH PENAMBAHAN MIKROALGA Spirulina sp. TERHADAP KARAKTERISTIK FISIKOKIMIA ADONAN TEPUNG BERAS SELAMA PENGUKUSAN

Main Author:	Juwono, Ferdyanto
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2016
Subjects:	Food Safety Food Processing
Online Access:	http://repository.unika.ac.id/9138/1/12.70.0099%20Ferdyanto%20Juwono%20COVER.pdf http://repository.unika.ac.id/9138/2/12.70.0099%20Ferdyanto%20Juwono%20BAB%20I.pdf http://repository.unika.ac.id/9138/3/12.70.0099%20Ferdyanto%20Juwono%20BAB%20II.pdf http://repository.unika.ac.id/9138/4/12.70.0099%20Ferdyanto%20Juwono%20BAB%20III.pdf http://repository.unika.ac.id/9138/5/12.70.0099%20Ferdyanto%20Juwono%20BAB%20IV.pdf http://repository.unika.ac.id/9138/6/12.70.0099%20Ferdyanto%20Juwono%20BAB%20V.pdf http://repository.unika.ac.id/9138/7/12.70.0099%20Ferdyanto%20Juwono%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/9138/8/12.70.0099%20Ferdyanto%20Juwono%20LAMPIRAN.pdf http://repository.unika.ac.id/9138/

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