Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2003
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/17326/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78 |
Internet
https://repository.ugm.ac.id/17326/http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78
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. |