AKTIVITAS ANTIOKSIDAN, pH, VISKOSITAS, DAN VIABILITAS BAKTERI ASAM LAKTAT (BAL) YOGURT POWDER DENGAN PERLAKUAN DAUN KOPI DAN KARAGENAN

PANGESTU, Rahim Fajar and LEGOWO, Anang M. and ALBAARI, Ahmad N (2016) AKTIVITAS ANTIOKSIDAN, pH, VISKOSITAS, DAN VIABILITAS BAKTERI ASAM LAKTAT (BAL) YOGURT POWDER DENGAN PERLAKUAN DAUN KOPI DAN KARAGENAN. Undergraduate thesis, Fakultas Peternakan Dan Pertanian Undip.

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Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > S Agriculture (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:52804
Deposited By:Mr. Perpus FP Admin
Deposited On:31 Mar 2017 15:33
Last Modified:31 Mar 2017 15:33

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