Formula Optimum Produk Bakery Pastry Fungsional

Dewi, Ardhia Deasy Rosita and Mukti, Yayon Pamula and Melina, Melina and Felicia, Elizabeth and Susanto, Veronica and Chandra, Giovani and Nathania, Jessica and Liamri, Liamri and Vanessa, Verrent and Tjahjono, Arnold and Vanessa, Maria Fabiola (2022) Formula Optimum Produk Bakery Pastry Fungsional. Direktorat Penerbitan dan Publikasi Ilmiah Universitas Surabaya, Surabaya. ISBN 978-623-6373-96-5

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Abstract

Buku ini berisi hasil penelitian terkait pembuatan Bakery Pastry Fungsional dengan memanfaatkan bahan baku bebas gluten, sourdough dan probiotik. Tujuan penulisan buku ini adalah untuk memberikan insight formula bakery fungsional yang siap komersialiasasi

Item Type: Book
Subjects: S Agriculture > S Agriculture (General)
T Technology > T Technology (General)
Divisions: Faculty of Technobiology > Department of Biology
Depositing User: ARDHIA DEASY ROSITA DEWI
Date Deposited: 01 Sep 2022 02:33
Last Modified: 07 Sep 2022 04:35
URI: http://repository.ubaya.ac.id/id/eprint/42433

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