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Nurainy, F., Sugiharto, R. and Sari, D.W. 2015. PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers]. Jurnal Teknologi & Industri Hasil Pertanian. 20, 1 (Mar. 2015), 11–24. DOI:https://doi.org/10.23960/jtihp.v20i1.11 - 24.