PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE VALUE ENGINEERING DENGAN FUZZY LOGIC
Criteria of consumer perceptions in design and development of products is an important factor for the success of the resulting products. Soybean (Glycine max (L.) Merill) is one source of vegetable protein and non cholesterol. Soy milk powder products is one of alternative processed soybean raw mate...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/123251/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63362 |
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| 機構: | Universitas Gadjah Mada |