Lokasi: Pengaruh substitusi tepung kedelai dan jenis emulsifier terhadap karakteristik fisik kue bolu gulung = Effect of soy flour substitution and types of emulsifier on physical characteristics of roll cake

Main Author:	Lowena, Archangela Girlani Isabel
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2020
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/7927/1/Title.pdf http://repository.uph.edu/7927/2/Abstract.pdf http://repository.uph.edu/7927/3/ToC.pdf http://repository.uph.edu/7927/4/Chapter1.pdf http://repository.uph.edu/7927/5/Chapter2.pdf http://repository.uph.edu/7927/6/Chapter3.pdf http://repository.uph.edu/7927/7/Chapter4.pdf http://repository.uph.edu/7927/8/Chapter5.pdf http://repository.uph.edu/7927/9/Bibliography.pdf http://repository.uph.edu/7927/10/Appendices.pdf http://repository.uph.edu/7927/

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