Pengaruh konsentrasi penambahan bubuk cokelat terhadap aroma dan rasa dalam pembuatan yoghurt berbahan dasar susu kambing etawa

Hardhani, Maria Shinta Pramudya (2016) Pengaruh konsentrasi penambahan bubuk cokelat terhadap aroma dan rasa dalam pembuatan yoghurt berbahan dasar susu kambing etawa. 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: 15 Sep 2016 02:19
Last Modified: 15 Sep 2016 02:19
URI: http://repository.usd.ac.id/id/eprint/6851

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