Anggreini, Riski (2022) (Turnitin) 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. SUPKRIM_INSTAN_LABU_KUNING.pdf Download (625kB) | Preview |
| Item Type: | Other |
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| Subjects: | L Education > L Education (General) |
| Depositing User: | Mrs Riski Ayu |
| Date Deposited: | 12 Apr 2023 03:50 |
| Last Modified: | 12 Apr 2023 03:50 |
| URI: | https://repository.upnjatim.ac.id/id/eprint/12886 |
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