Siti Chairunissa, Alifia (2021) Peningkatan Nilai Gizi pada Dessert Cake Pops dengan Penambahan Tepung Belut (Monopterus albus)sebagai Alternatif Selingan Bergizi. Project Report. IPB University.
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Official URL: https://sv.ipb.ac.id
| Item Type: | Monograph (Project Report) |
|---|---|
| Uncontrolled Keywords: | Belut, cake pops, fortifikasi, selingan bergizi |
| 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 12:09 |
| Last Modified: | 12 Aug 2021 12:09 |
| URI: | https://ereport.ipb.ac.id/id/eprint/6428 |
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Peningkatan Nilai Gizi pada Dessert Cake Pops dengan Penambahan Tepung Belut (Monopterus albus)sebagai ALternatif Selingan Bergizi. (deposited UNSPECIFIED)
- Peningkatan Nilai Gizi pada Dessert Cake Pops dengan Penambahan Tepung Belut (Monopterus albus)sebagai Alternatif Selingan Bergizi. (deposited 12 Aug 2021 12:09) [Currently Displayed]
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