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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method]

Sefanadia Putri, Usdeka Muliani

DOI: https://doi.org/10.23960/jtihp.v26i2.83-90

Abstract Views: 1498

PDF Downloads: 773

Page: 83-90

Published: 2021-06-24

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