Modifikasi Produk Puding Low fat sebagai Alternatif Snack Rendah Kalori dan Rendah Lemak.

Afida Putri, Salsabila (2021) Modifikasi Produk Puding Low fat sebagai Alternatif Snack Rendah Kalori dan Rendah Lemak. Project Report. IPB University.

[img] Text (Cover)
J3F118049-01-Salsabila Afida Putri-Cover.pdf
Download (2MB)
[img] Text (Ringkasan)
J3F118049-02-Salsabila Afida Putri-Ringkasan.pdf
Download (929kB)
[img] Text (Daftar Isi)
J3F118049-03-Salsabila Afida Putri-Daftar Isi.pdf
Download (949kB)
[img] Text (Pendahuluan)
J3F118049-04-Salsabila Afida Putri-Pendahuluan.pdf
Download (1MB)
[img] Text (Tugas Akhir (Full Text))
J3F118049-05-Salsabila Afida Putri-Tugas Akhir.pdf
Restricted to Registered users only
Download (2MB)
Official URL: https://sv.ipb.ac.id
Item Type: Monograph (Project Report)
Uncontrolled Keywords: Low fat, modifikasi produk, puding, rendah kalori, snack
Subjects: Student Project Report
Divisions: School of Vocational Studies > Industrial Management of Service, Food and Nutrition
Depositing User: Manajemen Industri Jasa Makanan dan Gizi SV IPB
Date Deposited: 12 Aug 2021 12:00
Last Modified: 12 Aug 2021 12:00
URI: https://ereport.ipb.ac.id/id/eprint/6379

Actions (login required)

View Item View Item
Repository Sekolah Vokasi IPB is powered by EPrints 3.4 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.