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Found 1 from your keywords: subject="Konsentrasi Asam Kand...
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PENGARUH PENAMBAHAN KONSENTERASI ASAM KANDIS (Garcinia xanthochymus) TERHADAP…
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Haqiqie, Nyayu Putri Rahayu

This research aims to determine the effect of kandis acid concentration on the characteristics of instant cuko pempek with foam-mat drying method. This research used a Non-Factorial Completely Randomized Design (CRD) with one treatment (kandis acid concentration) with 6 treatment levels (1%, 3%, 5%, 7%, 9%, 11%) and each treatment was repeated 3 times. The parameters observed included physical …

Edition
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ISBN/ISSN
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Collation
xv, 80 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1705522025