Kusumadewi, Vera Meilani (2025) Pengaruh Proporsi Tepung Jagung dan Tepung Kacang Tanah pada Sifat Kimia,Fisik, dan Organoleptik Biskuit Ready to Use Therapeutic Food (RUTF). Undergraduate thesis, STIKes Panti Rapih Yogyakarta.
![[img]](http://repository.stikespantirapih.ac.id/style/images/fileicons/text.png) |
Text
COVER - DAFTAR ISI.pdf Download (550kB) |
|
Text
BAB 1.pdf Download (32kB) |
|
Text
BAB 2.pdf Restricted to Repository staff only Download (168kB) |
|
Text
BAB 3.pdf Restricted to Repository staff only Download (240kB) |
|
Text
BAB 4.pdf Restricted to Repository staff only Download (250kB) |
|
Text
BAB 5.pdf Download (14kB) |
|
Text
DAFTAR PUSTAKA - LAMPIRAN.pdf Download (4MB) |
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Subjects: | S1 Gizi > Makanan dan Bahan Makanan S1 Gizi > Memasak Dengan Bahan Khusus S1 Gizi > Pengolahan Makanan |
| Divisions: | Prodi S1 Gizi |
| Depositing User: | Vera Meilani Kusumadewi |
| Date Deposited: | 21 Aug 2025 04:22 |
| Last Modified: | 21 Aug 2025 04:22 |
| URI: | http://repository.stikespantirapih.ac.id/id/eprint/2331 |
Actions (login required)
 |
View Item |