Lokasi: Pemanfaatan tepung singkong (Manihot esculenta crantz) dan tepung kacang tolo (Vigna unguiculata (L.) Walp) sebagai sumber serat dalam pembuatan biskuit bebas gluten = Utilization of cassava flour (Manihot esculenta crantz) and cowpea flour (Vigna unguiculata (L.) Walp) as source of fiber in the making of gluten-free biscuit

Main Author:	Vania, Vania
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2018
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/8883/1/Title.pdf http://repository.uph.edu/8883/2/Abstract.pdf http://repository.uph.edu/8883/3/ToC.pdf http://repository.uph.edu/8883/4/Chapter%201.pdf http://repository.uph.edu/8883/5/Chapter%202.pdf http://repository.uph.edu/8883/6/Chapter%203.pdf http://repository.uph.edu/8883/7/Chapter%204.pdf http://repository.uph.edu/8883/8/Chapter%205.pdf http://repository.uph.edu/8883/9/Bibliography.pdf http://repository.uph.edu/8883/10/Appendices.pdf http://repository.uph.edu/8883/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
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