Wibowo., Emily (2010) The Effect of bran sources and its concentration to the characteristic of cookies. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) |
|---|---|
| Creators: | Creators NIM Email ORCID Wibowo., Emily UNSPECIFIED UNSPECIFIED UNSPECIFIED |
| Additional Information: | SK 34-06 WIB 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 08:08 |
| Last Modified: | 13 May 2021 08:08 |
| URI: | http://repository.uph.edu/id/eprint/21854 |
Actions (login required)
- View Item