Budiman, Nadia Samantha (2014) The effect of different ratios of red bean and rice bran flour in the making of food bar on physicochemical characteristic and consumer preferences. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
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| Additional Information: | SK 34-10 BUD 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 |
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| Depositing User: | Mrs Veronica Fitri Astuti | ||||||
| Date Deposited: | 13 May 2021 08:09 | ||||||
| Last Modified: | 13 May 2021 08:09 | ||||||
| URI: | http://repository.uph.edu/id/eprint/22319 |
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