WARDANI, ERSIRA HERLI (2020) PENGARUH JUMLAH PENAMBAHAN KAPORIT DAN LAMA PENCUCIAN TEPUNG SAGU (ACI) TERHADAP KARAKTERISTIK FISIK SOHUN HIJAU DAN SOHUN PUTIH DI CV. INTAN SEJATI. Project Report. Universitas Katolik Soegijapranata Semarang, Semarang.
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text (Available Document Only in Soegijapranata Catholic University)
17.I1.0062-ERSIRA HERLI WARDANI..pdf Restricted to Repository staff only Download (4MB) |
Abstract
tidak ada
| Item Type: | Monograph (Project Report) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food processing |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology - Project Report |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 04 Mar 2021 02:12 |
| Last Modified: | 16 Jun 2026 01:27 |
| URI: | http://repository.unika.ac.id/id/eprint/23777 |
| Keywords: | Penambahan Kaporit, Lama Pencucian, Tepung Sagu (Aci ), Karakteristik Fisik Hijau, Sohun Putih, CV. Intan Sejati |
Actions (login required)
 |
View Item |