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, TRI AJI PAMUNGKAS
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PENGARUH SUHU PENGERINGAN DAN PENAMBAHAN ALBUMEN PADA METODE FOAM-MAT DRYING TERHADAP KUALITAS YOGURT SUSU KAMBING DENGAN PROBIOTIK Lactobacillus acidophilus
by
,
TRI
AJI
PAMUNGKAS
,
, Dr. Ir. Nurliyani, MS.
Published 2013
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Theses and Dissertations
NonPeerReviewed
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