Pengaruh penambahan madu terhadap aroma, rasa, dan kadar asam tertitrasi yoghurt ubi jalar ungu (Ipomoea batatas L.)

Jatisari, Fransiska Karunia (2018) Pengaruh penambahan madu terhadap aroma, rasa, dan kadar asam tertitrasi yoghurt ubi jalar ungu (Ipomoea batatas L.). Skripsi thesis, Sanata Dharma University.

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Item Type: Thesis (Skripsi)
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Y. Etik Supriyanti
Date Deposited: 09 Oct 2018 02:11
Last Modified: 09 Oct 2018 02:11
URI: http://repository.usd.ac.id/id/eprint/31682

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