APLIKASI PATI TALAS KIMPUL TERMODIFIKASI PADA PEMBUATAN MIE INSTAN.
APLIKASI PATI TALAS KIMPUL
TERMODIFIKASI PADA
PEMBUATAN MIE INSTAN
by I Nengah Kencana Putra
FILE
T IME SUBMIT T ED
SUBMISSION ID
2015_SENAST EK_FULL_PAPER_I_NENGAH_KENCANA_PUT RA.PDF
(225.3K)
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%
TERMODIFIKASI PADA
PEMBUATAN MIE INSTAN
by I Nengah Kencana Putra
FILE
T IME SUBMIT T ED
SUBMISSION ID
2015_SENAST EK_FULL_PAPER_I_NENGAH_KENCANA_PUT RA.PDF
(225.3K)
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%