Pengaruh metode pemasakan dan konsentrasi puree labu kuning terhadap kestabilan b-karoten sebagai antioksidan dan pewarna pada pembuatan sup krim labu kuning.

Ignacia, Ignacia (2008) Pengaruh metode pemasakan dan konsentrasi puree labu kuning terhadap kestabilan b-karoten sebagai antioksidan dan pewarna pada pembuatan sup krim labu kuning. Bachelor thesis, Universitas Pelita Harapan.

Full text not available from this repository.
Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ignacia, IgnaciaUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-04 IGN p
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 05 May 2021 07:57
Last Modified: 05 May 2021 07:57
URI: http://repository.uph.edu/id/eprint/20561

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