Lokasi: Karakterisasi frozen yoghurt sumber serat dengan substitusi tepung kacang bogor dan variasi kultur starter = Characterization of fibre-source frozen yoghurt with substitution of bambara groundnut flour and variation of starter cultures

Main Author:	Paulina, Gabrielle Mitchel
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2018
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/8934/1/Title.pdf http://repository.uph.edu/8934/2/Abstract.pdf http://repository.uph.edu/8934/3/ToC.pdf http://repository.uph.edu/8934/4/Chapter1.pdf http://repository.uph.edu/8934/5/Chapter2.pdf http://repository.uph.edu/8934/6/Chapter3.pdf http://repository.uph.edu/8934/7/Chapter4.pdf http://repository.uph.edu/8934/8/Chapter5.pdf http://repository.uph.edu/8934/9/Bibliography.pdf http://repository.uph.edu/8934/10/Appendices.pdf http://repository.uph.edu/8934/

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