Items where Subject is "664.752 Bakery goods"
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Up a level- Dewey Decimal Classification (DDC) (17)
- 600 Technology (Applied sciences) (17)
- 664 Food technology (17)
- 664.7 Grains, other seeds, their derived products (17)
- 664.75 Secondary products (17)
- 664.752 Bakery goods (17)
- 664.752 3 Breads (17)
- 664.752 Bakery goods (17)
- 664.75 Secondary products (17)
- 664.7 Grains, other seeds, their derived products (17)
- 664 Food technology (17)
- 600 Technology (Applied sciences) (17)
Group by: Creators | Item Type
Number of items at this level: 3.
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Chasanah, Nur Uswatun (2017) Evaluasi Implementasi Sistem Jaminan Halal (SJH) pada Pengolahan Produk Bakery (Studi Kasus Rotterdam Bakery Kota Batu, Jawa Timur). Sarjana thesis, Universitas Brawijaya.
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Imami, Rahma Hambyah (2017) Pengaruh Proporsi Telur dan Gula serta Suhu Pengovenan terhadap Kualitas Fisik, Kimia, dan Organoleptik pada Bolu Bebas Gluten dari Pasta Ubi Kayu (Manihot esculenta). Sarjana thesis, Universitas Brawijaya.
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Salsabella, Firdanita (2019) Analisis Preferensi Dan Kepuasan Konsumen Terhadap Sifat Fisik Dan Organoleptik Produk Roti Gandum Utuh Di Kota Malang. Sarjana thesis, Universitas Brawijaya.