Pengaruh Penambahan dan Lama Blanching Sari Kedelai(Glycine max L.) terhadap Sifat Fisik, Kimia, serta Organoleptik Es Krim Ubi Jalar Kuning (Ipomea batatas L)
| Main Author: | Prasetyo, Dian |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2013
|
| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/149336/1/LAPORAN_SKIRPSI.pdf http://repository.ub.ac.id/149336/ |