PENGARUH LAMA PENGERINGAN TERHADAP KADAR KAROTENOID TOTAL TEPUNG UBI UNGU DAN PENENTUAN SIFAT ORGANOLEPTIK KUE LUMPUR UBI UNGU SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | TRISTANTI, ISNAINI MILLIA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2017
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/36815/1/jiptummpp-gdl-isnainimil-50017-1-pendahul-n.pdf http://eprints.umm.ac.id/36815/2/jiptummpp-gdl-isnainimil-50017-2-bab1.pdf http://eprints.umm.ac.id/36815/3/jiptummpp-gdl-isnainimil-50017-3-bab2.pdf http://eprints.umm.ac.id/36815/4/jiptummpp-gdl-isnainimil-50017-4-bab3.pdf http://eprints.umm.ac.id/36815/ |