The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention (Similarity)

Malahayati, Nura and Kharidah, Muhammad and Bakar, Jamilah and Karim, Roselina (2017) The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention (Similarity). OMMEGA Publishers.

[thumbnail of The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention.pdf]

Preview

Text
The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention.pdf
Download (4MB) | Preview

Official URL: https://www.ommegaonline.org/article-details/The-E...

Abstract

The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention

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:	Dr Nura Malahayati
Date Deposited:	01 May 2020 09:10
Last Modified:	01 May 2020 09:10
URI:	http://repository.unsri.ac.id/id/eprint/29158

Actions (login required)

View Item