Ertin P., Endro (2005) Pengaruh Penambahan Dedak Padi dan Waktu Pengeringan pada Pembuatan Adonan Crackers Dedak Padi. Skripsi thesis, Institut Teknologi Nasional Malang.
![[img]](http://eprints.itn.ac.id/style/images/fileicons/text.png) |
Text
0116041.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (5MB) |
Abstract
Hasil penelitian pada crackers dedak padi yang dianalisa adalah Analisa Kadar Air, Kadar Protein Metode Makro Kjeldahi, Analisa Kadar Lemak dan Analisa Serat Kasar. keyword: Dedak Padi
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | keyword: Dedak Padi |
| Subjects: | Engineering > Chemical Engineering |
| Divisions: | Fakultas Teknologi Industri > Teknik Kimia S1 > Teknik Kimia S1(Skripsi) |
| Depositing User: | Ms Nunuk Yuli |
| Date Deposited: | 13 Feb 2023 01:17 |
| Last Modified: | 13 Feb 2023 01:17 |
| URI: | http://eprints.itn.ac.id/id/eprint/10653 |
Actions (login required)
 |
View Item |
