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.)

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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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:Mr. Produksi THT Admin
Deposited On:26 Jan 2010 14:25
Last Modified:26 Jan 2010 14:25

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