OXYDATION REACTION EFFECT ON CHEMICAL CHARACTERISTIC OF FILLING BAKPIA from PRESSURE COOKED MUNG BEAN (Vigna radiata) DURING STORAGE

WARDANA, AGUNG SETYA (2017) OXYDATION REACTION EFFECT ON CHEMICAL CHARACTERISTIC OF FILLING BAKPIA from PRESSURE COOKED MUNG BEAN (Vigna radiata) DURING STORAGE. Other thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA.

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Item Type: Thesis (Other)
Subjects: 400 Language > 410 Linguistics > 415 Grammar
Divisions: Faculty of Language and Art > Department of English Literature
Depositing User: Mr Yosua Norman Rumondor
Date Deposited: 19 Feb 2024 02:07
Last Modified: 19 Feb 2024 02:07
URI: http://repository.unika.ac.id/id/eprint/34642

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