Repo Dosen ULM

"Turnitin - PENGARUH STEAMING TERHADAP KARAKTERISTIK KIMIA DAN DAYA REHIDRASI TEPUNG KACANG NAGARA SEBAGAI BAHAN BAKU BREAKFAST CEREAL"

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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 (Unpublished)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


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