APLIKASI PATI TALAS KIMPULTERMODIFIKASI PADA
PEMBUATAN MIE INSTANby I Nengah Kencana Putra
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TIME SUBMITTED 02-FEB-2016 01:35PM
SUBMISSION ID 626786694
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2015_SENASTEK_FULL_PAPER_I_NENGAH_KENCANA_PUTRA.PDF(225.3K)
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5%STUDENT PAPERS
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APLIKASI PATI TALAS KIMPUL TERMODIFIKASI PADAPEMBUATAN MIE INSTANORIGINALITY REPORT
PRIMARY SOURCES
Submitted to Udayana UniversityStudent Paper
ojs.unud.ac.idInternet Source
etheses.uin-malang.ac.idInternet Source
Zhu, Fan, and Harold Corke. "Gelatinization,Pasting, and Gelling Properties ofSweetpotato and Wheat Starch Blends",Cereal Chemistry, 2011.Publicat ion
etd.lsu.eduInternet Source
laporanakhirskripsitesisdisertasimakalah.wordpress.comInternet Source
Ryan, K.J.. "Model system analysis of wheatstarch-soy protein interaction kinetics usingpolystyrene microspheres", Food Chemistry,200509Publicat ion
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jpa.ub.ac.idInternet Source
www.iiste.orgInternet Source
naskleng.blogspot.comInternet Source
Submitted to Universitas DiponegoroStudent Paper
Ioannis Arvanitoyannis. "A ComprehensiveReview of the Implementation of HazardAnalysis Critical Control Point (HACCP) to theProduction of Flour and Flour-BasedProducts", Critical Reviews in Food Scienceand Nutrition, 7/1/2005Publicat ion
jurnal.unsyiah.ac.idInternet Source
repository.usu.ac.idInternet Source
kumpulanberbagailaporan.blogspot.comInternet Source
www.pdfqueen.comInternet Source
xn--9i1b01ogzez8g65cvzkxf.krInternet Source
senastek.unud.ac.id
18 <1%
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21 <1%
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Internet Source
www.sith.itb.ac.idInternet Source
lazisjateng.orgInternet Source
f inisabustani.blogspot.comInternet Source