Pengaruh substitusi tepung jagung (zea mays l.) terhadap kandungan pati, serat pangan, angka lempeng total (alt) dan tingkat kesukaan pada roti tawar

Barus, Shella Ranika Br. (2019) Pengaruh substitusi tepung jagung (zea mays l.) terhadap kandungan pati, serat pangan, angka lempeng total (alt) dan tingkat kesukaan pada roti tawar. 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: 17 Jul 2019 01:35
Last Modified: 17 Jul 2019 01:35
URI: http://repository.usd.ac.id/id/eprint/34875

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