Similarity result of_The Effect of Temperature and Reheating Times on Emulsion Stability of Kuah Laksan as Traditional Food from

Gatot, Priyanto (2023) Similarity result of_The Effect of Temperature and Reheating Times on Emulsion Stability of Kuah Laksan as Traditional Food from. Turnitin Universitas Sriwijaya. (Submitted)

Text The Effect of Temperature and Reheating Times on Emulsion Stability of Kuah Laksan as Traditional Food from Palembang Indonesia.pdf Download (747kB)

Item Type:	Other
Subjects:	#3 Repository of Lecturer Academic Credit Systems (TPAK) > Results of Ithenticate Plagiarism and Similarity Checker
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Gatot Priyanto
Date Deposited:	26 Jun 2023 04:10
Last Modified:	26 Jun 2023 04:10
URI:	http://repository.unsri.ac.id/id/eprint/113312

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