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PENGGUNAAN JAGUNG SEBAGAI SUBTITUSI KEDELAI DALAM PEMBUATAN TEMPE PADA OLAHAN MENDOAN DAN BACEM

Farhan, Farhan (2025) PENGGUNAAN JAGUNG SEBAGAI SUBTITUSI KEDELAI DALAM PEMBUATAN TEMPE PADA OLAHAN MENDOAN DAN BACEM. D3 thesis, Poltekpar NHI Bandung.

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Item Type:	Thesis (D3)
Subjects:	H Social Sciences > H Social Sciences (General)
Divisions:	Jurusan Hospitality > D3 Seni Kuliner
Depositing User:	Anggraeni Pratiwi
Date Deposited:	22 Apr 2026 01:12
Last Modified:	22 Apr 2026 01:12
URI:	http://repository.poltekpar-nhi.ac.id/id/eprint/3566

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