Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil
| Main Authors: | Evanuarini, Herly, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Hastuti, Pudji |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/135354/1/Physicochemical%20Quality%20and%20Stability%20of%20Low%20Fat%20Mayonnaise%20Using%20Rice%20Bran%20Oil.pdf https://repository.ugm.ac.id/135354/ |
Internet
https://repository.ugm.ac.id/135354/1/Physicochemical%20Quality%20and%20Stability%20of%20Low%20Fat%20Mayonnaise%20Using%20Rice%20Bran%20Oil.pdfhttps://repository.ugm.ac.id/135354/
Lokasi
| Koleksi | UGM Repository |
|---|---|
| Gedung | Perpustakaan Pusat Universitas Gadjah Mada |
| Institusi | Universitas Gadjah Mada |
| Kota | SLEMAN |
| Provinsi | DAERAH ISTIMEWA YOGYAKARTA |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |