Total Bakteri Asam Laktat, Viskositas dan Sifat Sensoris Soygurt dengan Penambahan Bubur Kolang-Kaling

As Salami, Muhammad Amar Ma’ruf and Nurhidajah, Nurhidajah and Sya’di, Yunan Kholifatuddin (2022) Total Bakteri Asam Laktat, Viskositas dan Sifat Sensoris Soygurt dengan Penambahan Bubur Kolang-Kaling. UNIMUS.

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Item Type: Other
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Nurhidajah
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/6126

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