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 | [error in script] |
|---|---|
| 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 |
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