1. Repository Universitas Jember
  2. UNDERGRADUATE THESES (Koleksi Skripsi Sarjana)
  3. UT-Faculty of Agricultural Technology
Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/95761
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dc.contributor.advisorACHMAD, SUBAGIO-
dc.contributor.advisorSUSIJAHADI-
dc.contributor.authorWAHYU ADI, HER UTAMI-
dc.date.accessioned2019-11-26T03:27:31Z-
dc.date.available2019-11-26T03:27:31Z-
dc.identifier.nim961710101123-
dc.identifier.urihttp://repository.unej.ac.id//handle/123456789/95761-
dc.description.abstractTempe mereupakan salah satu makanan khas di indonesia yang mengandung protein ,lemak , karbohidrat,dan vitamim B12,tempe mempunyai daya simpan yang relatif rendah .en_US
dc.language.isoiden_US
dc.subjectblancching, perendaman dan kombinasien_US
dc.titleSIFAT FISIKO KIMIA TEPUNG TEMPEen_US
dc.typeUndergraduat Thesisen_US
Appears in Collections:UT-Faculty of Agricultural Technology

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