Stefani, Stefani (2008) Pengaruh rasio tepung kelapa dan waktu pendinginan adonan terhadap karakteristik cookies. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
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| Additional Information: | SK 34-04 STE p | ||||||
| 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 07:49 | ||||||
| Last Modified: | 13 May 2021 07:49 | ||||||
| URI: | http://repository.uph.edu/id/eprint/20741 |
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