Lokasi: Effect of different rice bran concentrations and baking time on the consumer preferences and physicochemical Characteristics of gluten free

Main Author:	Setyawan, Merryo
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2012
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1905/1/Title.pdf http://repository.uph.edu/1905/2/Abstract.pdf http://repository.uph.edu/1905/3/ToC.pdf http://repository.uph.edu/1905/4/Chapter1.pdf http://repository.uph.edu/1905/5/Chapter2.pdf http://repository.uph.edu/1905/6/Chapter3.pdf http://repository.uph.edu/1905/7/Chapter4.pdf http://repository.uph.edu/1905/8/Chapter5.pdf http://repository.uph.edu/1905/9/Bibliography.pdf http://repository.uph.edu/1905/10/Appendices.pdf http://repository.uph.edu/1905/11/Publication-Agreement.pdf http://repository.uph.edu/1905/

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