PENGGUNAAN TEPUNG MOCAF DAN TEPUNG ALMOND SEBAGAI BAHAN SUBTITUSI TEPUNG TERIGU DALAM PEMBUATAN GLUTEN FREE QUICHE

Nadya, Ivana (2022) PENGGUNAAN TEPUNG MOCAF DAN TEPUNG ALMOND SEBAGAI BAHAN SUBTITUSI TEPUNG TERIGU DALAM PEMBUATAN GLUTEN FREE QUICHE. D3 thesis, Poltekpar NHI Bandung.

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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: Arip Priatna
Date Deposited: 10 Nov 2022 06:25
Last Modified: 17 Nov 2022 03:39
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/1518

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