Lokasi: Effect of different ratio of eucheuma denticulatum and glutinous rice flour in seaweed dodol making on panelists preference and physico-chemical characteristics

Main Author:	Sutiono, Ericko
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2012
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1697/1/Title.pdf http://repository.uph.edu/1697/2/Abstract.pdf http://repository.uph.edu/1697/3/ToC.pdf http://repository.uph.edu/1697/4/Chapter1.pdf http://repository.uph.edu/1697/5/Chapter2.pdf http://repository.uph.edu/1697/6/Chapter3.pdf http://repository.uph.edu/1697/7/Chapter4.pdf http://repository.uph.edu/1697/8/Chapter5.pdf http://repository.uph.edu/1697/9/Bibliography.pdf http://repository.uph.edu/1697/10/Appendices.pdf http://repository.uph.edu/1697/11/Publication-Agreement.pdf http://repository.uph.edu/1697/

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