Lokasi: Effect of combined hydrocolloids addition in frying batter formulation towards oil absorption = Pengaruh penambahan hidrokoloid kombinasi dalam adonan pelapis gorengan terhadap penyerapan minyak

Main Author:	Timotius, Andrian
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/7617/1/Title.pdf http://repository.uph.edu/7617/2/Abstract.pdf http://repository.uph.edu/7617/3/ToC.pdf http://repository.uph.edu/7617/4/Chapter1.pdf http://repository.uph.edu/7617/5/Chapter2.pdf http://repository.uph.edu/7617/6/Chapter3.pdf http://repository.uph.edu/7617/7/Chapter4.pdf http://repository.uph.edu/7617/8/Chapter5.pdf http://repository.uph.edu/7617/9/Bibliography.pdf http://repository.uph.edu/7617/10/Appendices.pdf http://repository.uph.edu/7617/

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