APLIKASI PATI TALAS KIMPUL TERMODIFIKASI PADA PEMBUATAN MIE INSTAN.

APLIKASI PATI TALAS KIMPUL
TERMODIFIKASI PADA
PEMBUATAN MIE INSTAN
by I Nengah Kencana Putra

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2015_SENAST EK_FULL_PAPER_I_NENGAH_KENCANA_PUT RA.PDF
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02-FEB-2016 01:35PM
626786694

WORD COUNT

3037

CHARACT ER COUNT 17744


APLIKASI PATI TALAS KIMPUL TERMODIFIKASI PADA
PEMBUATAN MIE INSTAN

12

ORIGINALITY REPORT

%

SIMILARIT Y INDEX

11%

INT ERNET SOURCES

3%

PUBLICAT IONS

5%


ST UDENT PAPERS

PRIMARY SOURCES

1

Submitted to Udayana University

2

ojs.unud.ac.id

3

etheses.uin-malang.ac.id

4

St udent Paper


Int ernet Source

Int ernet Source

Zhu, Fan, and Harold Corke. "Gelatinization,
Pasting, and Gelling Properties of
Sweetpotato and Wheat Starch Blends",
Cereal Chemistry, 2011.
Publicat ion

1%
1%
1%
1%
1%

5

etd.lsu.edu


6

laporanakhirskripsitesisdisertasimakalah.wordpress.com
%
Int ernet Source

7

Int ernet Source

Ryan, K.J.. "Model system analysis of wheat
starch-soy protein interaction kinetics using
polystyrene microspheres", Food Chemistry,
200509
Publicat ion

1

1%


8

jpa.ub.ac.id

9

www.iiste.org

10

naskleng.blogspot.com

11

Submitted to Universitas Diponegoro

12

Int ernet Source


Int ernet Source

Int ernet Source

St udent Paper

Ioannis Arvanitoyannis. "A Comprehensive
Review of the Implementation of Hazard
Analysis Critical Control Point (HACCP) to the
Production of Flour and Flour-Based
Products", Critical Reviews in Food Science
and Nutrition, 7/1/2005
Publicat ion

13

jurnal.unsyiah.ac.id

14


repository.usu.ac.id

15

kumpulanberbagailaporan.blogspot.com

16

www.pdfqueen.com

17

xn--9i1b01ogzez8g65cvzkxf.kr

Int ernet Source

Int ernet Source

Int ernet Source


Int ernet Source

Int ernet Source

senastek.unud.ac.id

1%
1%
1%
1%