PENGARUH FORMULASI TEPUNG BERAS MERAH, TEPUNG UBI JALAR MERAH DAN TEPUNG KACANG KEDELAI TERHADAP SIFAT ORGANOLEPTIK COOKIES
| Main Author: | AFINA AMALIA NURFAJRINA/ P17331115035 |
|---|---|
| Other Authors: | Pembimbing : Dr. Judiono, MPS Ketua Penguji : Widi Hastuti, SKM, M.Kes Anggota : Mona Fitria, STP.,M, Si Anggota : Dr. Judiono, MPS |
| Format: | Karya Tulis Ilmiah PDF |
| Terbitan: |
Jurusan Gizi Poltekkes Kemenkes Bandung
, 2018
|
| Subjects: | |
| Online Access: |
http://repository.poltekkesbdg.info/items/show/2372 http://repository.poltekkesbdg.info/files/original/2077b1262d9dd799a669121554fa9733.pdf http://repository.poltekkesbdg.info/files/original/50c29e31579dc2ba3bcd92126d0189ba.pdf http://repository.poltekkesbdg.info/files/original/9ffac967309caf440252a3e42f24d282.pdf |