Dewi, Mitchelin (2010) Pengaruh rasio pati pisang kepok putih-tapioka dan metode pengolahan terhadap karakteristik kerupuk bawang. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
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| Additional Information: | SK 34-06 DEW 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 08:00 | ||||||
| Last Modified: | 13 May 2021 08:00 | ||||||
| URI: | http://repository.uph.edu/id/eprint/21352 |
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