Lokasi: Pengaruh proporsi gelatin dan glukomanan terhadap sifat fisikokimia dan organoleptik produk panna cotta

Main Author:	Lorentino, Daniel
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2021
Subjects:	Agriculture and Food Technology
Online Access:	http://repository.ukwms.ac.id/id/eprint/27100/1/ABSTRAK.pdf http://repository.ukwms.ac.id/id/eprint/27100/2/BAB%20I%20-%20daniel%20lorentino.pdf http://repository.ukwms.ac.id/id/eprint/27100/3/BAB%20II%20-%20daniel%20lorentino.pdf http://repository.ukwms.ac.id/id/eprint/27100/4/BAB%20III%20-%20daniel%20lorentino.pdf http://repository.ukwms.ac.id/id/eprint/27100/7/BAB%20IV%20-%20daniel%20lorentino.pdf http://repository.ukwms.ac.id/id/eprint/27100/5/BAB%20V%20-%20daniel%20lorentino.pdf http://repository.ukwms.ac.id/id/eprint/27100/6/LAMPIRAN%20-%20daniel%20lorentino.pdf http://repository.ukwms.ac.id/id/eprint/27100/

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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