KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG H…
This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Facto…
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- -
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- x, 44 hlm.; ilus.; 29 cm
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- T811352022
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Found 1 from your keywords: Subject : "Teknologi Pembuatan Makanan, Roti"
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