Preview: Kajian Parameter Mutu Fisik (Analisis Warna, Daya Rehidrasi, Volume Pengembangan dan Cooking Time) Terhadap Beras Tiruan Berbahan Baku Tepung Komposit

Main Author:	Farisi, RoisAl
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	613.2 Dietetics
Online Access:	http://repository.ub.ac.id/124468/1/bab_6.pdf http://repository.ub.ac.id/124468/2/bab_7.pdf http://repository.ub.ac.id/124468/2/cover_%2B_daftar_isi.pdf http://repository.ub.ac.id/124468/3/lampiran.pdf http://repository.ub.ac.id/124468/3/daftar_pustaka.pdf http://repository.ub.ac.id/124468/4/abstrak.pdf http://repository.ub.ac.id/124468/5/bab_1.pdf http://repository.ub.ac.id/124468/6/bab_3.pdf http://repository.ub.ac.id/124468/7/bab_2.pdf http://repository.ub.ac.id/124468/8/bab_5.pdf http://repository.ub.ac.id/124468/9/bab_4.pdf http://repository.ub.ac.id/124468/