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Perbedaan Tekstur Roti Tawar yang Dibuat dengan Tepung Terigu Berprotein Rendah dan Roti Tawar yang Dibuat dengan Tepung Terigu Berprotein Tinggi

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Detail Information

Series Title

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Call Number

KIM WIC c 2009-2010

Publisher

Jakarta : ., 2010

Collation

vi, 31 hlm,; 30 cm

Language

Indonesia

ISBN/ISSN

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Classification

KIM

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Kimia

Specific Detail Info

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Statement of Responsibility

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