Preview: PENGARUH FORMULASI KONSENTRASI GELATIN DAN PERBANDINGAN KOMPOSISI SUSU DENGAN WHIPPED CREAM TERHADAP KARAKTERISTIK PANNA COTTA

Main Authors:	SARIFAH, AINUN ZAKIAH, Malahayati, Nura, Widowati, Tri Wardani
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2019
Subjects:	K3926-3935 Food processing industries
Online Access:	http://repository.unsri.ac.id/8114/1/RAMA_41231_05031381520047.pdf http://repository.unsri.ac.id/8114/2/RAMA_41231_05031381520047_TURNITIN.pdf http://repository.unsri.ac.id/8114/3/RAMA_41231_05031381520047_0008016202_0010056302_01_front_ref.pdf http://repository.unsri.ac.id/8114/4/RAMA_41231_05031381520047_0008016202_0010056302_02.pdf http://repository.unsri.ac.id/8114/5/RAMA_41231_05031381520047_0008016202_0010056302_03.pdf http://repository.unsri.ac.id/8114/6/RAMA_41231_05031381520047_0008016202_0010056302_04.pdf http://repository.unsri.ac.id/8114/7/RAMA_41231_05031381520047_0008016202_0010056302_05.pdf http://repository.unsri.ac.id/8114/8/RAMA_41231_05031381520047_0008016202_0010056302_06_ref.pdf http://repository.unsri.ac.id/8114/9/RAMA_41231_05031381520047_0008016202_0010056302_07_lamp.pdf http://repository.unsri.ac.id/8114/