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UPA Perpustakaan Universitas Jember

Variasi konsentrasi karagenan dan whipping cream pada pembuatan es krim susu kacang tanah protein tinggi

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30709201302353S 641.382 LUT v c.1Perpustakaan Pusat UNEJ (Skripsi)Available
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S 641.382 LUT v

Publisher

Teknologi Hasil Pertanian Fak. Teknologi Pertanian UNEJ : Jember,

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xvii, 51 lbr.:ill., lamp., tab.;28 cm.

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