(Turnitin) Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp.

Pratiwi, Alberta Rika (Turnitin) Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. Unika Soegijapranata. (Unpublished)

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Item Type:	Other
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Depositing User:	Ms Rika Pratiwi
Date Deposited:	27 Apr 2023 04:06
Last Modified:	28 Apr 2023 03:47
URI:	http://repository.unika.ac.id/id/eprint/31559

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