POTENSI PROTEIN SPIRULINA PLATENSIS SEBAGAI PENGGANTI PUTIH TELUR DALAM FORMULASI CAKE

HARTAYANIE, LAKSMI and Pratiwi, Alberta Rika and SISWANTO, YOKE POTENSI PROTEIN SPIRULINA PLATENSIS SEBAGAI PENGGANTI PUTIH TELUR DALAM FORMULASI CAKE. In: Seminar Nasional MPHPI ke V dan Pencanangan Bulan Mutu & Keamanan Hasil Perikanan.

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Item Type: Conference or Workshop Item (Speech)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Rika Pratiwi
Date Deposited: 09 Jun 2022 07:00
Last Modified: 09 Jun 2022 07:01
URI: http://repository.unika.ac.id/id/eprint/28041

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