Preview: PENGARUH PERBEDAAN METODE PEMASAKAN DAN KONSENTRASI PENAMBAHAN TEPUNG KACANG KEDELAI TERHADAP KARAKTERISTIK TORTILLA CHIPS

Main Authors:	VANIA, VANIA, Rosidah, Umi, Syafutri, Merynda Indriyani
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2019
Subjects:	S539.5-542.3 Research. Experimentation TP368-456 Food processing and manufacture
Online Access:	http://repository.unsri.ac.id/24469/1/RAMA_41231_05031181520038.pdf http://repository.unsri.ac.id/24469/2/RAMA_41231_05031181520038_TURNITIN.pdf http://repository.unsri.ac.id/24469/3/RAMA_41231_05031181520038_0020116003_0001038201_01_front_ref.pdf http://repository.unsri.ac.id/24469/4/RAMA_41231_05031181520038_0020116003_0001038201_02.pdf http://repository.unsri.ac.id/24469/5/RAMA_41231_05031181520038_0020116003_0001038201_03.pdf http://repository.unsri.ac.id/24469/6/RAMA_41231_05031181520038_0020116003_0001038201_04.pdf http://repository.unsri.ac.id/24469/7/RAMA_41231_05031181520038_0020116003_0001038201_05.pdf http://repository.unsri.ac.id/24469/8/RAMA_41231_05031181520038_0020116003_0001038201_06_ref.pdf http://repository.unsri.ac.id/24469/9/RAMA_41231_05031181520038_0020116003_0001038201_07_lamp.pdf http://repository.unsri.ac.id/24469/