PRAKARSA, ARIEF WIYARTA (2017) PENGARUH PERBEDAAN TEPUNG LABU KUNING DALAM PRODUK JELLY DITINJAU DARI KARAKTERISTIK FISIKOKIMIA DAN SENSORI. Other thesis, Universitas Katolik Soegijapranata Semarang.
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Abstract
tidak ada
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 18 Sep 2017 06:56 |
| Last Modified: | 12 May 2022 07:21 |
| URI: | http://repository.unika.ac.id/id/eprint/14682 |
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