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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MI YANG DIFORTIFIKASI DENGAN TEPUNG B…
Anthoni, Engki Syah

Penelitian bertujuan untuk menganalisis karakteristik fisik, kimia, dan sensoris mi basah yang dihasilkan dengan penambahan tepung bekatul. Penelitian dilaksanakan pada bulan Mei 2013 sampai dengan…

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xiv, 71 hlm.; ill.; tab.; 28 cm.
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T1150442013
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