Moulan, Andria (2008) Pengaruh Konsentrasi Whey sebagai Pengemulsi dalam Pembuatan Es Krim Terhadap Overrun, Waktu Pelelehan dan Tekstur (The Influence of Whey Concentration as Emulsifier in Making of Ice Cream on Overrun, Melting Time and Texture.). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.
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| PDF 33Kb |
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture |
| ID Code: | 5619 |
| Deposited By: | INVALID USER |
| Deposited On: | 26 Jan 2010 14:25 |
| Last Modified: | 26 Jan 2010 14:25 |
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