Search Results - , Eni Purwani, SSi., MSi

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  1. 1
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    Tingkat Pengembangan Dan Daya Terima Bolu Kukus BerbahanDasar Tepung Singkong (Manihot esculenta Crantz) YangDisubstitusi Tepung Kacang Hijau (Phaseolus radiatus) by Lilis Kadarwati, Mahmudah, , Eni Purwani, SSi., MSi, , Rusdin Rauf, STP., MP

    Published 2015
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  2. 2
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    Pengaruh Penggunaan Substitusi Tepung Labu Kuning(Cucurbhitamoschata) Pada Pembuatan Roti Tawar Ditinjau DariTingkat Pengembangan Dan Daya Terima by Nurmadiani, Effa, , Pramudya Kurnia, STP, M.agr, , Eni Purwani, SSi., MSi

    Published 2015
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  3. 3
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    Hubungan Status Depresi Dan Status Gizi Dengan Tekanan Darah Pada Lansia Di Panti Wredha Dharma Bhakti Surakarta by ARNA, Rona Dewi, , Endang Nur W, SST., M.Si Med, , Eni Purwani, SSi., M.Si

    Published 2015
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