Pengaruh Substitusi Tepung Singkong Terfermentasi Dan Tepung Kacang Merah Terhadap Kadar Protein, Kadar Serat, Dan Daya Terima Cake
| Main Author: | Hanastiti, Wieke Rustian |
|---|---|
| Format: | Karya Ilmiah NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://eprints.ums.ac.id/23490/1/HALAMAN_DEPAN.pdf http://eprints.ums.ac.id/23490/2/BAB_I.pdf http://eprints.ums.ac.id/23490/3/BAB_II.pdf http://eprints.ums.ac.id/23490/4/BAB_III.pdf http://eprints.ums.ac.id/23490/5/BAB_IV.pdf http://eprints.ums.ac.id/23490/6/BAB_V.pdf http://eprints.ums.ac.id/23490/7/DAFTAR_PUSTAKA.pdf http://eprints.ums.ac.id/23490/9/LAMPIRAN.pdf http://eprints.ums.ac.id/23490/12/NASKAH_PUBLIKASI.pdf http://eprints.ums.ac.id/23490/ |