Yanto., Riko (2012) The effect of cooking process and filtering process in the characteristics of black soybean (glycine max l.) ice cream. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
|---|---|---|---|---|---|---|---|
| Creators: |
|
||||||
| Additional Information: | SK 34-08 YAN 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: | 15 May 2021 15:06 | ||||||
| Last Modified: | 15 May 2021 15:06 | ||||||
| URI: | http://repository.uph.edu/id/eprint/22096 |
Actions (login required)
 |
View Item |
