KARAKTERISTIK MUTU DODOL YANG DIBUAT DENGANPENAMBAHAN DAGING DAN BIJI RAMBUTAN (Napheliumlappaceum L)

RAHMAT, DANIYANTO (2015) KARAKTERISTIK MUTU DODOL YANG DIBUAT DENGANPENAMBAHAN DAGING DAN BIJI RAMBUTAN (Napheliumlappaceum L). D3 thesis, Universitas Andalas.

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Abstract

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Item Type: Thesis (D3)
Supervisors: Dr. Ir. Alfi Asben, M.Si
Uncontrolled Keywords: rambutan, biji rambutan, dodol
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Teknologi Pertanian
Depositing User: magang unp 2022
Date Deposited: 29 Sep 2022 02:10
Last Modified: 29 Sep 2022 02:10
URI: http://scholar.unand.ac.id/id/eprint/113716

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