Penambahan Tepung Daun Kelor (Moringa olefera) dan Tepung Kacang Kedelai (Glycine max. L) terhadap Nilai Gizi dan Daya Terima Snack Bar

Srikulini, Ida Ayu Ida (2020) Penambahan Tepung Daun Kelor (Moringa olefera) dan Tepung Kacang Kedelai (Glycine max. L) terhadap Nilai Gizi dan Daya Terima Snack Bar. Diploma thesis, Universitas Dhyana Pura.

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Item Type:	Thesis (Diploma)
Subjects:	Q Science > Q Science (General)
Depositing User:	Putu Ratih Adnyana
Date Deposited:	16 Apr 2020 02:24
Last Modified:	20 Sep 2021 01:48
URI:	http://repository.undhirabali.ac.id/id/eprint/80

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