ryan reynardo lie

2440051946
Jenjang Strata 1
Program Food Technology
Fakultas Faculty of Engineering
GPA 3.92
Achievement Summa Cum Laude
Judul Skripsi THE EFFECT OF HONEY SUBSTITUTION USING ISOMALTO-OLIGOSACCHARIDES ON THE PHYSIOCHEMICAL PROFILE AND SENSORY ACCEPTANCE OF SNACK BAR
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