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Please use this identifier to cite or link to this item:
https://repository.unej.ac.id/xmlui/handle/123456789/96298Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Subagio, Ach | - |
| dc.contributor.advisor | Giyarto | - |
| dc.contributor.author | Indah Puspitasari, Rahmawati | - |
| dc.date.accessioned | 2019-11-26T07:51:51Z | - |
| dc.date.available | 2019-11-26T07:51:51Z | - |
| dc.identifier.nim | 141710101113 | - |
| dc.identifier.uri | http://repository.unej.ac.id//handle/123456789/96298 | - |
| dc.description.abstract | Mie lethek merupakan makanan khas Bantul, Yogyakarta yang terbuat dari tapioka dan tepung gaplek. | en_US |
| dc.language.iso | id | en_US |
| dc.subject | Perubahan Sifat Mikrobiologis | en_US |
| dc.title | Perubahan Sifat Mikrobiologis Dan Kimiawi Tepung Gaplek Selama Fermentasi Spontan Sebagai Bahan Baku Mie Lethek | en_US |
| dc.type | Undergraduat Thesis | en_US |
| Appears in Collections: | UT-Faculty of Agricultural Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Rahmawati Indah Puspitasari-141710101113 #.pdf | 1.82 MB | Adobe PDF | View/Open |
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