Lokasi: Pengaruh perbedaan konsentrasi xanthan gum terhadap sifat fisikokimia dan sensoris roti tawar angkak biji durian bekatul

Main Author:	Hartanti, Maria Arin
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2021
Subjects:	Agriculture and Food Technology
Online Access:	http://repository.ukwms.ac.id/id/eprint/24654/1/ABSTRAK.pdf http://repository.ukwms.ac.id/id/eprint/24654/2/BAB%201.pdf http://repository.ukwms.ac.id/id/eprint/24654/3/BAB%202.pdf http://repository.ukwms.ac.id/id/eprint/24654/4/BAB%203.pdf http://repository.ukwms.ac.id/id/eprint/24654/5/BAB%204.pdf http://repository.ukwms.ac.id/id/eprint/24654/6/BAB%205.pdf http://repository.ukwms.ac.id/id/eprint/24654/43/LAMPIRAN-1.pdf http://repository.ukwms.ac.id/id/eprint/24654/

Koleksi	Repository Widya Mandala Catholic University Surabaya
Gedung	Perpustakaan Universitas Katolik Widya Mandala Surabaya
Institusi	Universitas Katolik Widya Mandala Surabaya
Kota	KOTA SURABAYA
Provinsi	JAWA TIMUR
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