The Effect of bran sources and its concentration to the characteristic of cookies.

Wibowo., Emily (2010) The Effect of bran sources and its concentration to the characteristic of cookies. Bachelor thesis, Universitas Pelita Harapan.

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Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wibowo., EmilyUNSPECIFIEDUNSPECIFIED
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

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