Noviarista, Generousta Femaleda Audria (2020) PENGARUH PENAMBAHAN KUNIR PUTIH (Curcuma mangga Val.) DAN BAKING POWDER TERHADAP SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN CRACKERS. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Dosen Pembimbing: Pujimulyani, Dwiyati
Item Type: Thesis (Skripsi)
Additional Information/Lokasi Hardcopy: Perpustakaan kampus 1
Uncontrolled Keywords: Kata kunci: Kunir putih, baking powder, crackers, antioksidan
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 24 Dec 2024 06:24
Last Modified: 24 Dec 2024 06:24
URI: https://eprints.mercubuana-yogya.ac.id/id/eprint/19688