Dede Zainal Arief, D. (2005). PENGARUH KONSENTRASI PEKTIN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FRUIT LEATHER STROBERI (Fragaria chiloensis L) Effect Pektin Concentration Of And Draiying Temperature On Characteristic Of Fruit Stroberi Leather ( Fragaria Chiloensis L). Teknik UNPAS.
Chicago Style CitationDede Zainal Arief, DS. PENGARUH KONSENTRASI PEKTIN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FRUIT LEATHER STROBERI (Fragaria Chiloensis L) Effect Pektin Concentration Of And Draiying Temperature On Characteristic Of Fruit Stroberi Leather ( Fragaria Chiloensis L). Teknik UNPAS, 2005.
MLA CitationDede Zainal Arief, DS. PENGARUH KONSENTRASI PEKTIN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FRUIT LEATHER STROBERI (Fragaria Chiloensis L) Effect Pektin Concentration Of And Draiying Temperature On Characteristic Of Fruit Stroberi Leather ( Fragaria Chiloensis L). Teknik UNPAS, 2005.