PENGARUH SUBSTITUSI TEPUNG SUKUN PADA PEMBUATAN KUE NASTAR TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

FAJAR FIRMANSYACH, . (2024) PENGARUH SUBSTITUSI TEPUNG SUKUN PADA PEMBUATAN KUE NASTAR TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Item Type: Thesis (Sarjana)
Additional Information: 1). Dra. I Gusti Ayu Ngurah Singamurni, MM. ; 2). Dr. Ir. Ridawati, M.Si.
Subjects: Tata Rias > Tata Boga
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: Fajar Firmansyach .
Date Deposited: 07 Aug 2024 00:46
Last Modified: 07 Aug 2024 00:46
URI: http://repository.unj.ac.id/id/eprint/48752

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