Fransiska, Fransiska (2010) The Effect of rice bran flour substitution and fat type on the quality and consumer preference of rice bran muffin. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) |
|---|---|
| Creators: | Creators NIM Email ORCID Fransiska, Fransiska UNSPECIFIED UNSPECIFIED UNSPECIFIED |
| Additional Information: | SK 34-06 FRA 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 08:00 |
| Last Modified: | 13 May 2021 08:00 |
| URI: | http://repository.uph.edu/id/eprint/21385 |
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