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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/3749
Title: Pengaruh Waktu Hidrolisis dan Konsentrasi HCL terhadap Nilai Dextrose Equivalent (DE) dan Karakterisasi Mutu Padi Termodifikasi dari Pati Tapioka dengan Metode Hidrolisis Asam
Authors: Jati, Parmadi Waktya
Issue Date: 2006
URI: http://repository.ipb.ac.id/handle/123456789/3749
Appears in Collections:UT - Agroindustrial Technology

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