[Peer Review] Substitution of Lindur flour and Addition of Egg Yellows to Cookies Characteristics
| Main Author: | Singapurwa, Ni Made Ayu Suardani |
|---|---|
| Format: | Lainnya NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
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| Subjects: | |
| Online Access: |
http://repository.warmadewa.ac.id/id/eprint/1012/1/Peer%20Review_Substitution%20of%20Lindur%20flour%20and%20Addition%20of%20Egg%20Yellows%20to%20Cookies%20Characteristics.pdf http://repository.warmadewa.ac.id/id/eprint/1012/ |
Internet
http://repository.warmadewa.ac.id/id/eprint/1012/1/Peer%20Review_Substitution%20of%20Lindur%20flour%20and%20Addition%20of%20Egg%20Yellows%20to%20Cookies%20Characteristics.pdfhttp://repository.warmadewa.ac.id/id/eprint/1012/
Lokasi
| Koleksi | Digital Repository Warmadewa University |
|---|---|
| Gedung | Perpustakaan Universitas Warmadewa |
| Institusi | Universitas Warmadewa |
| Kota | KOTA DENPASAR |
| Provinsi | BALI |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |