DISATU, AMBROSIUS (2016) PENGARUH PENAMBAHAN TEPUNG CAMPURAN DAN NISBAH TEPUNG KETAN DAN TEPUNG TAPIOKA TERHADAP SIFAT KIMIA, FISIK DAN TINGKAT KESUKAAN FRUIT LEATHER LABU KUNING. Skripsi thesis, Universitas Mercu Buana Yogyakarta.
Text (Abstrak)
abstract.docx
File (14kB)
Text (Full Teks)
skripsi fix.pdf
Restricted to Registered users only
File (1MB)
Abstract
PENGARUH PENAMBAHAN TEPUNG CAMPURAN DAN
NISBAH TEPUNG KETAN DAN TEPUNG TAPIOKA TERHADAP
SIFAT KIMIA, FISIK DAN TINGKAT KESUKAAN FRUIT
LEATHER LABU KUNING
| Dosen Pembimbing: | Suryani, Chatarina Lilis | [error in script] |
|---|---|
| Item Type: | Thesis (Skripsi) |
| Uncontrolled Keywords: | Kata kunci: Labu kuning, fruit leather, tepung beras, tapioka. |
| Subjects: | H Social Sciences > HB Economic Theory |
| Divisions: | Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian |
| Depositing User: | Perpustakaan UMBY |
| Date Deposited: | 08 Nov 2024 07:27 |
| Last Modified: | 08 Nov 2024 07:27 |
| URI: | https://eprints.mercubuana-yogya.ac.id/id/eprint/20911 |
Actions (login required)
- View Item
