Rekayasa proses penurunan senyawa purin (adenin dan guanin) biji melonjo (gnetum gnemon L.) sebagai bahan baku emping sehat | Perpustakaan Universitas Padjadjaran

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Rekayasa proses penurunan senyawa purin (adenin dan guanin) biji melonjo (gnetum gnemon L.) sebagai bahan baku emping sehat

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Call Number: 664.7 Rah r
Publisher: : ., 2010
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