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REPOSTIORY INFO
TITLE :
Repository Politeknik Pariwisata NHI Bandung
URL :
http://repository.stp-bandung.ac.id/
SOFTWARE PLATFORM :
E-Prints
TOTAL DOCUMENT :
1772
PENGGUNAAN TEPUNG MOCAF DAN TEPUNG ALMOND SEBAGAI BAHAN SUBTITUSI TEPUNG TERIGU DALAM PEMBUATAN GLUTEN FREE QUICHE
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Institusion
Politeknik Pariwisata NHI Bandung
Author
Nadya, Ivana
Subject
TX341-641 Nutrition, Food and Food Supply
Datestamp
2022-11-17 03:39:52
Abstract :
File :
TA_201923509_BAB I.pdf
TA_201923509_BAB II.pdf
TA_201923509_BAB IIl.pdf
TA_201923509_BAB IV.pdf
TA_201923509_COVER.pdf
TA_201923509_FULLTEXT.pdf
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Politeknik Pariwisata NHI Bandung