SKRIPSI SIFAT FISIKO-KIMIA DAN INDEKS GLIKEMIK PRODUK COOKIES BERBAHAN BAKU ...
The Objective Of This Research Was To Make The Cookies From Modified Arrowroot Starch Which Have High Resistant Starch Content, So That It Can Be Used As Functional Food Which Have Low Glycemic Index. The Research Consisted Of Three Steps: Arrowroot Extraction, Starch Modification, And Cookies Maki, Download PDF file of SKRIPSI SIFAT FISIKO-KIMIA DAN INDEKS GLIKEMIK PRODUK COOKIES BERBAHAN BAKU ..., Published originally in 2000. This PDF file has 139 Pages pages and the PDF file size is 1.36 MB. The PDF file is written in English, Categorized in . As of 14 January 2025, this page has been bookmarked by 9,977 people. Now You Can Download "SKRIPSI SIFAT FISIKO-KIMIA DAN INDEKS GLIKEMIK PRODUK COOKIES BERBAHAN BAKU ... Book" as PDF or You Can See Preview By Clicking Below Button.
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