Lokasi: Pemanfaatan tepung edamame (glycine max (l.) merr) dan pemanis yang berbeda dalam pembuatan cookies tinggi protein = Utilization of edamame flour (glycine max (l.) merr) and different types of sweetener in making high protein cookies

Main Author:	Lianto, Ignatius Steven
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2018
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/8939/1/Title.pdf http://repository.uph.edu/8939/2/Abstract.pdf http://repository.uph.edu/8939/3/ToC.pdf http://repository.uph.edu/8939/4/Chapter1.pdf http://repository.uph.edu/8939/5/Chapter2.pdf http://repository.uph.edu/8939/6/Chapter3.pdf http://repository.uph.edu/8939/7/Chapter4.pdf http://repository.uph.edu/8939/8/Chapter5.pdf http://repository.uph.edu/8939/9/Bibliography.pdf http://repository.uph.edu/8939/10/Appendices.pdf http://repository.uph.edu/8939/

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