Lokasi: Pemanfaatan protein dan HPMC (Hydroxy Propyl Methyl Cellulose) pada pengurangan penyerapan minyak produk gorengan = Utilization of protein and HPMC (Hydroxy Propyl Methyl Cellulose) in oil-absorption reduction of the fried food products

Main Author:	Demak, Jessica Nurmaria
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2020
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/10541/61/Title%20%2867%29.pdf http://repository.uph.edu/10541/1/Abstract.pdf http://repository.uph.edu/10541/4/ToC.pdf http://repository.uph.edu/10541/2/Chapter1.pdf http://repository.uph.edu/10541/3/Chapter2.pdf http://repository.uph.edu/10541/5/Chapter3.pdf http://repository.uph.edu/10541/7/Chapter4.pdf http://repository.uph.edu/10541/6/Chapter5.pdf http://repository.uph.edu/10541/8/Bibliography.pdf http://repository.uph.edu/10541/10/Appendices.pdf http://repository.uph.edu/10541/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
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