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UEU » Undergraduate Theses » Ilmu Gizi Posted by [email protected] at 03/11/2014 13:59:57 • 3425 Views
PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CACL₂
DALAM PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIKCreated by :
SRI LESTARI ( 2003-32-026 )
Subject: | PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CaCl₂
DALAM PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIK | Alt. Subject : | PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CaCl₂ DALAM
PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIK
Xv VI Bab 74 Halaman 8 Tabel 11 Lampiran
Latar Belakang : Kacang kedelai terkenal dengan nilai gizinya yang kaya. Kacang kedelai
merupakan salah satu m | Keyword: | penambahan bahan penggumpal CaCl2 pembuatan tahu mutu organoleptik |
Contributor | : |
- Nanang Prayitno MPS
- Idrus Jus�at, Ph.D
| Date Create | : | 03/11/2014 | Type | : | Text | Format | : | pdf | Language | : | Indonesian | Identifier | : | UEU-Undergraduate-undergraduate_2003-32-026 | Collection ID | : | undergraduate_2003-32-026 |
Source : Undergraduate these health science of faculty
Relation Collection: Universitas Esa Unggul
Coverage : Civitas Akademika Universitas Esa Unggul
Rights : copyright2014@esaunggul
Publication URL : https://digilib.esaunggul.ac.id/pengaruh-penambahan-bahan-penggumpal-cacl8322dalam-pembuatan-tahu-terhadap-mutu-organoleptik-3473.html
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