Lokasi: PENGARUH PENAMBAHAN ENZIM α –AMILASE TERHADAP KARAKTERISTIK MALTODEKSTRIN GAPLEK SECARA ENZIMATIS (The added of α –amylase enzim’s influence to the maltodekstrin of gaplek’s characteristic enzimatically )

Main Author:	FITRIAWAN, IFAN
Format:	Thesis NonPeerReviewed application/pdf
Terbitan:	, 2013
Subjects:	TP Chemical technology
Online Access:	http://eprints.undip.ac.id/44502/1/cover_TA.pdf http://eprints.undip.ac.id/44502/2/halaman_pengesahan_TA.pdf http://eprints.undip.ac.id/44502/3/Abstrak.pdf http://eprints.undip.ac.id/44502/4/kata_pengantar.pdf http://eprints.undip.ac.id/44502/5/daftar_isi.pdf http://eprints.undip.ac.id/44502/6/daftar_tabel.pdf http://eprints.undip.ac.id/44502/7/daftar_gambar.pdf http://eprints.undip.ac.id/44502/8/BAB_I.pdf http://eprints.undip.ac.id/44502/9/BAB_II.pdf http://eprints.undip.ac.id/44502/10/BAB_III.pdf http://eprints.undip.ac.id/44502/11/BAB_IV.pdf http://eprints.undip.ac.id/44502/12/BAB_V.pdf http://eprints.undip.ac.id/44502/13/BAB_VI.pdf http://eprints.undip.ac.id/44502/14/BAB_VII.pdf http://eprints.undip.ac.id/44502/15/DAFTAR_PUSTAKA.pdf http://eprints.undip.ac.id/44502/16/LAMPIRAN.pdf http://eprints.undip.ac.id/44502/

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