Lokasi: Pengaruh substitusi bekatul dan lama pengukusan pada pembuatan kwetiau terhadap sifat fisiko-kimia dan penerimaan konsumen = Effect of rice bran substitution and steaming time on kwetiau toward physico-chemical characteristics and consumer acceptance

Main Author:	Tangkilisan, Ridwan
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2013
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1578/1/Title.pdf http://repository.uph.edu/1578/2/Abstract.pdf http://repository.uph.edu/1578/3/ToC.pdf http://repository.uph.edu/1578/4/Chapter1.pdf http://repository.uph.edu/1578/5/Chapter2.pdf http://repository.uph.edu/1578/6/Chapter3.pdf http://repository.uph.edu/1578/7/Chapter4.pdf http://repository.uph.edu/1578/8/Chapter5.pdf http://repository.uph.edu/1578/9/Bibliography.pdf http://repository.uph.edu/1578/10/Appendices.pdf http://repository.uph.edu/1578/11/Publication-Agreement.pdf http://repository.uph.edu/1578/

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