Deskripsi: Optimasi Konsentrasi Maltodekstrin Dan Suhu Pengering Semprot Terhadap Atribut Sensoris Susu Bubuk Edamame (Glycine Max (L.) Merr)

Main Authors:	Tansil, Chavia Zagita Larasati, Wenny Bekti Sunarharum,, STP., M.Food.St., Ph.D, Dego Yusa Ali, STP.,M.Sc
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	338.16 Production efficiency
Online Access:	http://repository.ub.ac.id/187496/1/155100107111042_COVER%20%2B%20DAFTAR%20ISI.pdf http://repository.ub.ac.id/187496/2/155100107111042_BAB%201.pdf http://repository.ub.ac.id/187496/3/155100107111042_BAB%202.pdf http://repository.ub.ac.id/187496/4/155100107111042_BAB%203.pdf http://repository.ub.ac.id/187496/4/155100107111042_BAB%204.pdf http://repository.ub.ac.id/187496/5/155100107111042_BAB%205.pdf http://repository.ub.ac.id/187496/

ISBN:	1551001071110