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Hindom, Penina P., Indonesia
COCOS Vol. 7 No. 6 (2016)
- Articles
PENGARUH PENAMBAHAN TEPUNG TAPIOKA PADA PEMBUATAN BISKUIT BEBAS GLUTEN, BEBAS KASEIN BERBAHAN BAKU TEPUNG UBI JALAR UNGU (Ipomoae batatas L ).
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