Anggreini, Riski (2022) Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning. Universitas Pembangunan Nasional "Veteran" Jawa Timur.
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5. Karakteristik_Sup_Krim_Instan_Labu_Kuning.pdf Download (388kB) | Preview |
| Item Type: | Other |
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| Subjects: | L Education > L Education (General) |
| Depositing User: | Mrs Riski Ayu |
| Date Deposited: | 12 Apr 2023 04:15 |
| Last Modified: | 12 Apr 2023 04:15 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/12757 |
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