Aktivitas Antioksidan dan Kadar Antosianin Roti Manis Tepung Ubi Ungu Modifikasi Selama Penyimpanan Dan Perbaikan Formulasi.
Aktivitas Antioksidan dan Kadar
Antosianin Roti Manis Tepung
Ubi Ungu Modifikasi selama
Penyimpanan dan Perbaikan
Formulasi
by Gusti Ayu Ekawati
FILE
T IME SUBMIT T ED
SUBMISSION ID
18729-35691-1-SM.PDF (280.2K)
12-FEB-2016 06:56PM
631159135
WORD COUNT
2088
CHARACT ER COUNT 12390
Aktivitas Antioksidan dan Kadar Antosianin Roti Manis
Tepung Ubi Ungu Modifikasi selama Penyimpanan dan
Perbaikan Formulasi
13
ORIGINALITY REPORT
%
SIMILARIT Y INDEX
13%
INT ERNET SOURCES
2%
PUBLICAT IONS
PRIMARY SOURCES
1
journal.ift.or.id
2
pustaka.unpad.ac.id
3
ojs.unud.ac.id
4
pangan.unisri.ac.id
5
www.journal.unipdu.ac.id
6
tauw.blogspot.com
7
www.docstoc.com
8
siskaelisabets.blogspot.com
9
Submitted to iGroup
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
St udent Paper
4%
ST UDENT PAPERS
2%
2%
2%
1%
1%
1%
1%
1%
1%
10
repository.ipb.ac.id
11
repository.unhas.ac.id
12
fpv.ucm.sk
13
www.uph.edu
1%
Int ernet Source
Antosianin Roti Manis Tepung
Ubi Ungu Modifikasi selama
Penyimpanan dan Perbaikan
Formulasi
by Gusti Ayu Ekawati
FILE
T IME SUBMIT T ED
SUBMISSION ID
18729-35691-1-SM.PDF (280.2K)
12-FEB-2016 06:56PM
631159135
WORD COUNT
2088
CHARACT ER COUNT 12390
Aktivitas Antioksidan dan Kadar Antosianin Roti Manis
Tepung Ubi Ungu Modifikasi selama Penyimpanan dan
Perbaikan Formulasi
13
ORIGINALITY REPORT
%
SIMILARIT Y INDEX
13%
INT ERNET SOURCES
2%
PUBLICAT IONS
PRIMARY SOURCES
1
journal.ift.or.id
2
pustaka.unpad.ac.id
3
ojs.unud.ac.id
4
pangan.unisri.ac.id
5
www.journal.unipdu.ac.id
6
tauw.blogspot.com
7
www.docstoc.com
8
siskaelisabets.blogspot.com
9
Submitted to iGroup
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
Int ernet Source
St udent Paper
4%
ST UDENT PAPERS
2%
2%
2%
1%
1%
1%
1%
1%
1%
10
repository.ipb.ac.id
11
repository.unhas.ac.id
12
fpv.ucm.sk
13
www.uph.edu
1%
Int ernet Source