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Effect of type and ratio alginate sargassum crassifolium with gelatin to jelly candy characteristic = Pengaruh jenis dan rasio alginat dari sargassum crassifolium dengan gelatin terhadap karakteristik permen jeli

Tersimpan di:
Main Author: Kostania, Tanida
Format: Thesis NonPeerReviewed Book
Bahasa: ind
Terbitan: , 2011
Subjects:
TP368-456 Food processing and manufacture
Online Access: http://repository.uph.edu/1101/1/Title.pdf
http://repository.uph.edu/1101/2/Abstract.pdf
http://repository.uph.edu/1101/3/ToC.pdf
http://repository.uph.edu/1101/4/Chapter1.pdf
http://repository.uph.edu/1101/5/Chapter2.pdf
http://repository.uph.edu/1101/6/Chapter3.pdf
http://repository.uph.edu/1101/7/Chapter4.pdf
http://repository.uph.edu/1101/8/Chapter5.pdf
http://repository.uph.edu/1101/9/Bibliography.pdf
http://repository.uph.edu/1101/10/Appendices.pdf
http://repository.uph.edu/1101/11/Publication-Agreement.pdf
http://repository.uph.edu/1101/
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Internet

http://repository.uph.edu/1101/1/Title.pdf
http://repository.uph.edu/1101/2/Abstract.pdf
http://repository.uph.edu/1101/3/ToC.pdf
http://repository.uph.edu/1101/4/Chapter1.pdf
http://repository.uph.edu/1101/5/Chapter2.pdf
http://repository.uph.edu/1101/6/Chapter3.pdf
http://repository.uph.edu/1101/7/Chapter4.pdf
http://repository.uph.edu/1101/8/Chapter5.pdf
http://repository.uph.edu/1101/9/Bibliography.pdf
http://repository.uph.edu/1101/10/Appendices.pdf
http://repository.uph.edu/1101/11/Publication-Agreement.pdf
http://repository.uph.edu/1101/

Lokasi

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

  • The effect of application gelatin from tuna (thunnus albacares) fish bone and skin towards the jelly characteristics = Pengaruh penggunaan gelatin dari kulit dan tulang ikan tuna (thunnus albacares) terhadap karakteristik jeli
    oleh: Sopacua, Tirzania Frannetta
    Terbitan: (2011)
  • Concentration effect in ratio of bitter gourd and tomato and sugar concentration on characteristic of vegetable based jelly drink = Pengaruh perbandingan konsentrasi pare putih dengan tomat apel dan konsentrasi pemanis terhadap karakteristik minuman jeli berbasis sayur
    oleh: Putri, Angelina Febriani
    Terbitan: (2011)
  • Effect of ratio of jicama-tuber flour (Pachyrhizus erosus) to rice flour and egg addition on physicochemical and sensory characteristics of gluten-free cookies = Pengaruh rasio tepung umbi bengkuang (Pachyrhizus erosus) dengan tepung beras dan penambahan telur terhadap karakteristik fisikokimia dan sensori dari kukis bebas gluten
    oleh: Delia, Callista
    Terbitan: (2020)
  • Aplikasi gelatin tulang ikan tenggiri (Scomberomorus sp.) dalam pembuatan permen jeli = Application of spanish mackerel (Scomberomorus sp.) fish bones gelatin in jelly candy making
    oleh: Pangestu, Caroline
    Terbitan: (2016)
  • The effect of premna trichostoma miq. pectin concentration and ph to the characteristic of cucumber jelly = Pengaruh konsentrasi pektin daun cincau perdu (premna trichostoma miq) dan ph terhadap karakteristik jeli timun
    oleh: Dewi, Fina Citra
    Terbitan: (2011)
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