The Effect of rice bran flour substitution and fat type on the quality and consumer preference of rice bran muffin.

Fransiska, Fransiska (2010) The Effect of rice bran flour substitution and fat type on the quality and consumer preference of rice bran muffin. Bachelor thesis, Universitas Pelita Harapan.

Full text not available from this repository.
Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Fransiska, FransiskaUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-06 FRA e
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: 13 May 2021 08:00
Last Modified: 13 May 2021 08:00
URI: http://repository.uph.edu/id/eprint/21385

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