Lokasi: Pengaruh proporsi shortening dan cocoa butter substitute (CBS) terhadap sifat fisikokimia dan sensori selai cokelat berbasis emulsi

Main Author:	Chan, Elizabeth Merrygold
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2022
Subjects:	Agriculture and Food Technology
Online Access:	http://repository.ukwms.ac.id/id/eprint/28914/18/ABSTRAK.pdf http://repository.ukwms.ac.id/id/eprint/28914/1/BAB%201.pdf http://repository.ukwms.ac.id/id/eprint/28914/3/BAB%202.pdf http://repository.ukwms.ac.id/id/eprint/28914/4/BAB%203.pdf http://repository.ukwms.ac.id/id/eprint/28914/5/BAB%204.pdf http://repository.ukwms.ac.id/id/eprint/28914/6/BAB%205.pdf http://repository.ukwms.ac.id/id/eprint/28914/7/LAMPIRAN.pdf http://repository.ukwms.ac.id/id/eprint/28914/

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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