Hartojuwono, Milkha Fiona (2017) Utilization of menir rice (oryza sativa l.) in fermentation process of shio koji powder as flavor enhancer. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
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| Additional Information: | SK 34-13 HAR u | ||||||
| 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 08:19 | ||||||
| Last Modified: | 13 May 2021 08:19 | ||||||
| URI: | http://repository.uph.edu/id/eprint/23573 |
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