Lokasi: PENGARUH FERMENTASI TERHADAP KANDUNGAN ANTITRIPSIN DAN PROTEIN PADA KACANG DAN BUNGKIL KEDELAI (Glycine max L.)

Main Author:	Yashinta Kirana Putri, -
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2021
Subjects:	L Education (General) QD Chemistry
Online Access:	http://repository.upi.edu/66708/2/S_KIM_1701747_Title.pdf http://repository.upi.edu/66708/3/S_KIM_1701747_Chapter%201.pdf http://repository.upi.edu/66708/4/S_KIM_1701747_Chapter%202.pdf http://repository.upi.edu/66708/5/S_KIM_1701747_Chapter%203.pdf http://repository.upi.edu/66708/6/S_KIM_1701747_Chapter%204.pdf http://repository.upi.edu/66708/7/S_KIM_1701747_Chapter%205.pdf http://repository.upi.edu/66708/8/S_KIM_1701747_Appendix.pdf http://repository.upi.edu/66708/ http://repository.upi.edu

Koleksi	UPI Institutional repository
Gedung	Perpustakaan Universitas Pendidikan Indonesia
Institusi	Universitas Pendidikan Indonesia
Kota	BANDUNG
Provinsi	JAWA BARAT
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