baking powder
PENGARUH PENAMBAHAN KONSENTRASI BAKING POWDER DAN PENAMBAHAN VOLUME AIR TERHADAP KUALITAS KERUPUK BATANG JAMUR CHAMPIGNON (Agaricus bisporus)
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THE APPLICATION OF RED RICE FLOUR IN SODA BREAD PRODUCTION WITH BAKING SODA AND BAKING POWDER AS LEAVENING AGENTS
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PENGARUH PROPORSI MOCAF DENGAN UBI JALAR ORANYE DAN PENAMBAHAN BAKING POWDER TERHADAP SIFAT KERUPUK CEKEREMES Effect Mocaf and Orange Sweet Potato Proportion and Addition Baking Powder on Characteristics Cekeremes Crackers
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PENGARUH PENAMBAHAN CARBOXYMETHYL CELLULOSE (CMC) DAN BAKING POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING NON TERIGU THE EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) AND BAKING POWDER ADDITIONON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC
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FORMULASI BISKUIT TINGGI SERAT (KAJIAN PROPORSI BEKATUL JAGUNG : TEPUNG TERIGU DAN PENAMBAHAN BAKING POWDER) High-Fiber Biscuit Formulations (Study of The Proportions of Corn Bran : Wheat Flour and Addition of Baking Powder)
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1. PENDAHULUAN 1.1. Latar Belakang - PENGARUH PENAMBAHAN CARBOXYMETHYL CELLULOSE (CMC) DAN BAKING POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING NON TERIGU - Unika Repository
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EVALUASI METODE PROOFING DAN PENAMBAHAN BAKING POWDER TERHADAP KARAKTERISTIK FISIK ROTI EVALUATION OF PROOFING METHODS AND THE ADDDICTION OF BAKING POWDER ON THE PHYSICAL CHARACTERISTICS OF BREAD
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T1__BAB IV Institutional Repository | Satya Wacana Christian University: Perancangan Prototype Alat Penakar Adonan Tepung Kue Donat T1 BAB IV
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umpulan resep kue basah
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Pengembangan proses pembuatan tahu cara kering
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ANALISIS KELAYAKAN BISNIS KUE MUFFIN DAR
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Pembuatan Kerupuk Tape Singkong
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Laporan Praktikum Teknologi Pengolahan P (2)
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Manfaat Baking Soda Untuk Kecantikan
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Analisa Efisiensi Penyerapan Gas Hydrogen Fluoride (HF) yang Dihasilkan Tungku Reduksi Aluminium oleh Alumina (Al2O3)
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7 Tips Cara Alami dan Mudah Menghilangka
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Perancangan Interior Baking Center Dengan Konsep Healthy Baking Center.
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Analisa Paparan Panas dan Redesign Personal Protective Clothingpada Pekerja Reduction Plantdi PT. Indonesia Asahan Aluminium
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PENGARUH PENAMBAHAN SERBUK BIT MERAH (Beta vulgaris L.) TERHADAP KARAKTERISTIK FISIKOKIMIAWI ROTI SELAMA BAKING THE EFFECTS OF ADDING RED BEET (Beta vulgaris L.) POWDER TO PHYSICO-CHEMICAL CHARACTERISTIC OF BREAD DURING BAKING
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T1 Lampiran Institutional Repository | Satya Wacana Christian University: Perancangan Prototype Alat Penakar Adonan Tepung Kue Donat
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