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69 6. DAFTAR PUSTAKA Adawiyah. 2006. Hubungan sorpsi air, suhu transisi gelas, dan mobilitas air serta pengaruhnya terhadap stabilitas produk pada model pangan [disertasi]. Bogor: Program Pascasarjana, Institut Pertanian Bogor. Alam, M. K; Ahmed, M; Akter, M. S; Islam, N; Eun, Jong-Bang. 2009. Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup. Pakistan Journal of Nutrition. 8(8): 1144-1149. Anon, M.C., A.L. Bail, dan A. E. Leon. 2002. Effect of Freezing on Dough Ingredients. Di dalam Handbook of Frozen Foods. Y. H. Hui, P.Cornillon, I.G. Legaretta, M. H. Lim, K.D. Murrell, dan W. K. Nip (Eds). Marcel Dekker, Inc., New York, Basel. Anonim. 2006. Suplemen Enzim Untuk Tepung Sebagai Bread Improver. Majalah Food ReviewIndonesia. Vol I No. 9 Oktober 2006. Anonim. 2015. Pizza Hut. https://www.pizzahut.co.id Diakses tanggal 1 Desember 2015. Anonim. 2015. Koran Sindo. http://nasional.sindonews.com Diakses tanggal 31 Januari 2016. Antarlina. 2000. Subsitusi Tepung Sorgum Dalam Pembuatan Pizza sorgum. Balittra. Banjarbaru. AOAC. 1995. Official of Association of Official Analitycal Chemist. AOAC Inc. Washington. Apriyantono, Fardiaz, A. D., Puspitasari, N. L., Sedarnawati., Budiyanto, S. 1989. Petunjuk Laboratorium: “Analisis Pangan”. IPB Press. Bogor. Astawan, M. 2008. Keunggulan Alumunium Foil & Logam. <cybermed.cbn.net.id/cbprtl/cybermed/detail.aspx?x=Nutrition&y=cybermed|0|0|6| 474> Diakses tanggal 5 Oktober 2015. Brooker, D.B., F.W. Bakker-Arkem dan C.W. Hall. 1982. Sorption Equilibrum Moisture Contents of Wheat Kernel and Chatt. Trans Of The ASAE. 25 (4) : 1086 Buckle, K.A.; R.A. Edwards; G.H. Fleet; dan M. Wootton, 1987. Kimia Pangan. Penerbit UI-Press. Jakarta.

Transcript of 6. DAFTAR PUSTAKA - repository.unika.ac.idrepository.unika.ac.id/9409/7/11.70.0093 Cinthya Danastri...

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6. DAFTAR PUSTAKA

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