| dc.creator |
Susi, Susi |
|
| dc.date.accessioned |
2020-06-17T01:48:52Z |
|
| dc.date.available |
2020-06-17T01:48:52Z |
|
| dc.identifier |
http://eprints.ulm.ac.id/7228/1/PENGARUH%20STEAMING%20TERHADAP%20KARAKTERISTIK%20KIMIA%20DAN%20DAYA%20REHIDRASI%20TEPUNG%20KACANG%20NAGARA%20SEBAGAI%20BAHAN%20BAKU%20BREAKFAST%20CEREAL.pdf |
|
| dc.identifier |
Susi, Susi "Turnitin - PENGARUH STEAMING TERHADAP KARAKTERISTIK KIMIA DAN DAYA REHIDRASI TEPUNG KACANG NAGARA SEBAGAI BAHAN BAKU BREAKFAST CEREAL". ULM. (Unpublished) |
|
| dc.identifier.uri |
https://repo-dosen.ulm.ac.id//handle/123456789/15159 |
|
| dc.format |
text |
|
| dc.publisher |
ULM |
|
| dc.relation |
http://eprints.ulm.ac.id/7228/ |
|
| dc.subject |
AI Indexes (General) |
|
| dc.title |
"Turnitin - PENGARUH STEAMING
TERHADAP KARAKTERISTIK
KIMIA DAN DAYA REHIDRASI
TEPUNG KACANG NAGARA
SEBAGAI BAHAN BAKU
BREAKFAST CEREAL" |
|
| dc.type |
Other |
|
| dc.type |
NonPeerReviewed |
|