Testur, Kualitas Pemasakan dan sensori Karakteristik Laksa Kering Instan Berbahan Baku Tepung Beras Kering Giling Dengan Subtitusi Mocaf ( Modified cassava flour) (Similarity)
| Main Authors: | Malahayati, Nura, HERMANTO, HERMANTO |
|---|---|
| Format: | Lainnya NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Fakultas Pertanian Universitas Lampung
, 2017
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| Subjects: | |
| Online Access: |
https://repository.unsri.ac.id/29167/1/Testur%2C%20Kualitas%20Pemasakan%20dan%20sensori%20Karakteristik%20Laksa%20Kering%20Instan%20Berbahan%20Baku%20Tepung%20Beras%20Kering%20Giling%20Dengan%20Subtitusi%20Mocaf%20%28%20Modified%20cassava%20flour%29.pdf https://repository.unsri.ac.id/29167/ |
Internet
https://repository.unsri.ac.id/29167/1/Testur%2C%20Kualitas%20Pemasakan%20dan%20sensori%20Karakteristik%20Laksa%20Kering%20Instan%20Berbahan%20Baku%20Tepung%20Beras%20Kering%20Giling%20Dengan%20Subtitusi%20Mocaf%20%28%20Modified%20cassava%20flour%29.pdfhttps://repository.unsri.ac.id/29167/
Lokasi
| Koleksi | Sriwijaya University Institutional Repository |
|---|---|
| Gedung | UPT Perpustakaan Universitas Sriwijaya |
| Institusi | Universitas Sriwijaya |
| Kota | OGAN ILIR |
| Provinsi | SUMATERA SELATAN |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |