Mikroskopi dan Sifat Organoleptic Kue Kering Fungsional dari Pati Garut (Maranta arundinaceae L.) Termodifikasi
| Main Authors: | Damat, Damat, Tain, Anas, Handjani, Hany, Khasanah, Uswatun |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Jurnal Aplikasi Teknologi Pangan
, 2017
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/57825/15/Damat%20Tain%20Handjani%20Khasanah%20-%20Modified%20Arrowroot%20Starch%20Pastries.pdf http://eprints.umm.ac.id/57825/ http://jatp.ift.or.id/index.php/jatp/article/view/266 |
Internet
http://eprints.umm.ac.id/57825/15/Damat%20Tain%20Handjani%20Khasanah%20-%20Modified%20Arrowroot%20Starch%20Pastries.pdfhttp://eprints.umm.ac.id/57825/
http://jatp.ift.or.id/index.php/jatp/article/view/266
Lokasi
| Koleksi | UMM Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Muhammadiyah Malang |
| Institusi | Universitas Muhammadiyah Malang |
| Kota | MALANG |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |