Pengaruh Penggunaan Tepung Kedelai Sebagai Subtitusi Tepung Terigu Dalam Pembuatan Produk Churros

Brata, Dini Ciptaningrum Siwi (2020) Pengaruh Penggunaan Tepung Kedelai Sebagai Subtitusi Tepung Terigu Dalam Pembuatan Produk Churros. Bachelor thesis, STP AMPTA Yogyakarta.

	Text COVER - BAB 1_opt.pdf Download (457kB)
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	Text BAB 5 - LAMPIRAN_opt.pdf Download (873kB)

Item Type:	Thesis (Bachelor)
Student ID Number:	316100909
Subjects:	Food and Beverage > Food Product Food and Beverage > Food Product > Food Processing > Subtitute Ingredients
Divisions:	Pengelolaan Perhotelan D-IV
Depositing User:	Bama Suprobojati SIP.
Date Deposited:	11 Jan 2023 07:03
Last Modified:	11 Jan 2023 07:03
URI:	http://repository.ampta.ac.id/id/eprint/1211

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