Aditya, Kevie (2013) Effect of types and concentrations of starch and drying methods on characteristics of oyster mushroom (pleurotus ostreatus) instant cream soup. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) |
|---|---|
| Creators: | Creators NIM Email ORCID Aditya, Kevie UNSPECIFIED UNSPECIFIED UNSPECIFIED |
| Additional Information: | SK 34-09 ADI 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 08:37 |
| Last Modified: | 13 May 2021 08:37 |
| URI: | http://repository.uph.edu/id/eprint/22115 |
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