Effect of ratio of jicama-tuber flour (Pachyrhizus erosus) to rice flour and egg addition on physicochemical and sensory characteristics of gluten-free cookies = Pengaruh rasio tepung umbi bengkuang (Pachyrhizus erosus) dengan tepung beras dan penambahan telur terhadap karakteristik fisikokimia dan sensori dari kukis bebas gluten
Internet
http://repository.uph.edu/7631/1/Title.pdfhttp://repository.uph.edu/7631/2/Abstract.pdf
http://repository.uph.edu/7631/3/ToC.pdf
http://repository.uph.edu/7631/4/Chapter1.pdf
http://repository.uph.edu/7631/5/Chapter2.pdf
http://repository.uph.edu/7631/6/Chapter3.pdf
http://repository.uph.edu/7631/7/Chapter4.pdf
http://repository.uph.edu/7631/8/Chapter5.pdf
http://repository.uph.edu/7631/9/Bibliography.pdf
http://repository.uph.edu/7631/10/Appendices.pdf
http://repository.uph.edu/7631/
Lokasi
| Koleksi | Repository UPH |
|---|---|
| Gedung | The Johannes Oentoro Library |
| Institusi | Universitas Pelita Harapan |
| Kota | KOTA TANGERANG |
| Provinsi | BANTEN |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |