KEKUATAN GEL, KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SENSORI PUDING DENGAN PENAMBAHAN TEPUNG TEMPE KEDELAI HITAM

DEWI, INAROH (2020) KEKUATAN GEL, KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SENSORI PUDING DENGAN PENAMBAHAN TEPUNG TEMPE KEDELAI HITAM. Sarjana / Sarjana Terapan (S1/D4) thesis, Universitas Muhammadiyah Semarang.

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Item Type: Thesis (Sarjana / Sarjana Terapan (S1/D4) )
Subjects: R Medicine > RH Food Technology
Divisions: Faculty of Agricultural Science and Technology > S1 Food Technology
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/8029

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