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

WORD COUNT 3037

CHARACTER COUNT 17744

2015_SENASTEK_FULL_PAPER_I_NENGAH_KENCANA_PUTRA.PDF(225.3K)

12%SIMILARITY INDEX

11%INTERNET SOURCES

3%PUBLICATIONS

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

8 1%

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11 1%

12 <1%

13 <1%

14 <1%

15 <1%

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17 <1%

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%

19 <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