KADAR SERAT, KEKENYALAN, DAN SENSORI PASTA FETTUCCINE DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT

SUCI, MEISSY MUTIARA (2020) KADAR SERAT, KEKENYALAN, DAN SENSORI PASTA FETTUCCINE DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT. 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/8035

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