APLIKASI MARGARIN SEBAGAI SUMBER LEMAK PADA ES KRIM NABATI BERBASIS SARI KACANG HIJAU: EVALUASI FISIKOKIMIA DAN SENSORI

Listyani, Fransisca Lenny (2005) APLIKASI MARGARIN SEBAGAI SUMBER LEMAK PADA ES KRIM NABATI BERBASIS SARI KACANG HIJAU: EVALUASI FISIKOKIMIA DAN SENSORI. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

TIDAK ADA

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food safety
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 16 Dec 2015 09:57
Last Modified: 16 Dec 2015 09:57
URI: http://repository.unika.ac.id/id/eprint/6885

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