Lokasi: Kajian perubahan karakteristik fungsional selama tahapan proses pengolahan tempe kedelai kuning dan kedelai hitam = Study of changes of functional properties during the processing of black soybean and yellow soybean tempeh

Main Author:	Supardi, Isabella
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1777/1/Title.pdf http://repository.uph.edu/1777/2/Abstract.pdf http://repository.uph.edu/1777/3/ToC.pdf http://repository.uph.edu/1777/4/Chapter1.pdf http://repository.uph.edu/1777/5/Chapter2.pdf http://repository.uph.edu/1777/6/Chapter3.pdf http://repository.uph.edu/1777/7/Chapter4.pdf http://repository.uph.edu/1777/8/Chapter5.pdf http://repository.uph.edu/1777/9/Bibliography.pdf http://repository.uph.edu/1777/10/Appendices.pdf http://repository.uph.edu/1777/11/Publication-Agreement.pdf http://repository.uph.edu/1777/

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