SUBTITUSI TEPUNG KULIT SINGKONG TERHADAP DAYA KEMBANG, KADAR SERAT, DAN ORGANOLEPTIK PADA CHIFFON CAKE PADA CHIFFON CAKE = Substitution Of Cassava Peel Flour Toward Breed Power, Fiber Content And Organoleptic Properties Of Chiffon Cake

Fitriani, Novi Dyah and Hersoelistyorini, Wikanastri (2012) SUBTITUSI TEPUNG KULIT SINGKONG TERHADAP DAYA KEMBANG, KADAR SERAT, DAN ORGANOLEPTIK PADA CHIFFON CAKE PADA CHIFFON CAKE = Substitution Of Cassava Peel Flour Toward Breed Power, Fiber Content And Organoleptic Properties Of Chiffon Cake. Jurnal Pangan dan Gizi.

Baca Full Teks
[img] Text
5. SUBTITUSI TEPUNG KULIT SINGKONG TERHADAP DAYA KEMBANG, KADAR SERAT, DAN ORGANOLEPTIKPADA CHIFFON CAKE.pdf
Restricted to Repository staff only
Download (225kB) | Request a copy
Item Type: Other
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Wikanastri Hersoelistyorini
Depositing User: perpus unimus
Date Deposited: 12 May 2023 04:06
Last Modified: 12 May 2023 04:07
URI: http://repository.unimus.ac.id/id/eprint/6950

Actions (login required)

View Item View Item
Repository Universitas Muhammadiyah Semarang is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.