SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG  {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold  Extrusion Technique of MOJANG (MOCAF-Corn)  Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"

dc.contributor.author	Diniyah, Nurul
dc.contributor.author	Agustin, Finnada Dwi
dc.contributor.author	Setiawan, Dani
dc.contributor.author	Subagio, Achmad
dc.contributor.author	Windrati, Wiwik Siti
dc.date.accessioned	2018-12-20T02:14:31Z
dc.date.available	2018-12-20T02:14:31Z
dc.date.issued	2018-12-20
dc.identifier.issn	2528-3537
dc.identifier.uri	http://ura.unej.ac.id/123456789/69434
dc.description.abstract	SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"	en_US
dc.language.iso	id	en_US
dc.subject	SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"	en_US
dc.title	SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"	en_US
dc.type	Article	en_US

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