ALTERNATIF PENGGUNAAN TEPUNG ALMOND DAN XANTHAN GUM SEBAGAI SUBSTITUSI TEPUNG TERIGU DALAM PENGEMBANGAN PRODUK FARFALLE PRIMAVERA DENGAN SAUS LEMON

Rifdah, Dalilah Taryadi (2022) ALTERNATIF PENGGUNAAN TEPUNG ALMOND DAN XANTHAN GUM SEBAGAI SUBSTITUSI TEPUNG TERIGU DALAM PENGEMBANGAN PRODUK FARFALLE PRIMAVERA DENGAN SAUS LEMON. D3 thesis, Poltekpar NHI Bandung.

[img] Text
TA_201923559_BAB I.pdf
Download (184kB)
[img] Text
TA_201923559_BAB II.pdf
Restricted to Repository staff only
Download (5MB)
[img] Text
TA_201923559_BAB III.pdf
Restricted to Repository staff only
Download (5MB)
[img] Text
TA_201923559_BAB IV.pdf
Restricted to Repository staff only
Download (134kB)
[img] Text
TA_201923559_FULLTEXT.pdf
Restricted to Repository staff only
Download (23MB)
[img] Text
TA_201923559_COVER.pdf
Download (5MB)
Item Type: Thesis (D3)
Subjects: T Technology > TX Home economics > TX341-641 Nutrition, Food and Food Supply
Divisions: Jurusan Hospitality > D3 Manajemen Tata Boga
Depositing User: Reza Rangkuti
Date Deposited: 26 Oct 2022 07:45
Last Modified: 21 Nov 2022 01:45
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/1258

Actions (login required)

View Item View Item
REPOSITORY POLITEKNIK PARIWISATA NHI BANDUNG is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.