Perbandingan Kandungan Roti Baguette yang Terbuat dari Adonan Biang Sourdough dan Adonan Biang Anggur | Labsky Library

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Karya Tulis Digital

Perbandingan Kandungan Roti Baguette yang Terbuat dari Adonan Biang Sourdough dan Adonan Biang Anggur

Safira Raharjo - Personal Name;

XII IPA Akselerasi

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Series Title: -
Call Number: BIO RAH p 2012-2013
Publisher: Jakarta : SMA Labschool Kebayoran., 2013
Collation: vii, 41 hlm,; 29.5 cm
Language: Indonesia
ISBN/ISSN: -
Classification: BIO
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Biologi
Specific Detail Info: -
Statement of Responsibility: -

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