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.
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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 |
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Subjects: | R Medicine > RH Food Technology |
Divisions: | Jabatan Fungsional > Wikanastri Hersoelistyorini |
Depositing User: | perpus unimus |
URI: | http://repository.unimus.ac.id/id/eprint/6950 |
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