Pengaruh Substitusi Tepung Kacang Arab (Garbanzo) Terhadap Kualitas Kue Brownies Sebagai Alternatif Snack Gluten-Free

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Pengaruh Substitusi Tepung Kacang Arab (Garbanzo) Terhadap Kualitas Kue Brownies Sebagai Alternatif Snack Gluten-Free

Deborah, Mathilda Saulia - Personal Name;

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R913 808,068 Deb-p My Library Available

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Series Title: -
Call Number: 808,068
Publisher: Denpasar : IPBI., 2021
Collation: -
Language: Indonesia
ISBN/ISSN: 18.1.3.1.363
Classification: 808,068
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): -
Specific Detail Info: -
Statement of Responsibility: Deborah, Mathilda Saulia

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Pengaruh Substitusi Tepung Kacang Arab (Garbanzo) Terhadap Kualitas Kue Brownies Sebagai Alternatif Snack Gluten-Free (M)
Pengaruh Substitusi Tepung Kacang Arab (Garbanzo) Terhadap Kualitas Kue Brownies Sebagai Alternatif Snack Gluten-Free (D)

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