Kajian Pembuatan Meat Analog Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus L (sweet)) sebagai Alternatif Pengganti Texturized Soy Protein (TSP)
dc.contributor.author | Ade Riyan S. | |
dc.contributor.author | Lisa | |
dc.contributor.author | Tsaqqofa, Sarah | |
dc.contributor.author | Julita, Angelia O. | |
dc.contributor.author | Efratia | |
dc.date.accessioned | 2010-06-22T03:31:22Z | |
dc.date.available | 2010-06-22T03:31:22Z | |
dc.date.issued | 2010 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/28885 | |
dc.publisher | Bogor Agricultural University, Institut Pertanian Bogor | |
dc.title | Kajian Pembuatan Meat Analog Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus L (sweet)) sebagai Alternatif Pengganti Texturized Soy Protein (TSP) | id |
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