Kajian substitusi parsial tepung ubi jalar ungu sebagai pengganti tepung semolina dan tepung terigu dalam pembuatan fettuccine = Partial substitution of purple sweet potato flour for replacing semolina flour and wheat flour in fettuccine production

Main Author: Austin, Kenny
Format: Thesis NonPeerReviewed Book
Bahasa: ind
Terbitan: , 2018
Subjects:
Online Access: http://repository.uph.edu/8969/1/Title.pdf
http://repository.uph.edu/8969/2/Abstract.pdf
http://repository.uph.edu/8969/3/Chapter1.pdf
http://repository.uph.edu/8969/4/Chapter2.pdf
http://repository.uph.edu/8969/5/Chapter3.pdf
http://repository.uph.edu/8969/6/Chapter4.pdf
http://repository.uph.edu/8969/7/Chapter5.pdf
http://repository.uph.edu/8969/8/Bibliography.pdf
http://repository.uph.edu/8969/9/Appendices.pdf
http://repository.uph.edu/8969/