Effect of types and concentrations of starch and drying methods on characteristics of oyster mushroom (pleurotus ostreatus) instant cream soup.

Aditya, Kevie (2013) Effect of types and concentrations of starch and drying methods on characteristics of oyster mushroom (pleurotus ostreatus) instant cream soup. Bachelor thesis, Universitas Pelita Harapan.

Full text not available from this repository.
Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Aditya, KevieUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-09 ADI 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 08:37
Last Modified: 13 May 2021 08:37
URI: http://repository.uph.edu/id/eprint/22115

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