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Vol 6, No 1 (2017) TEPUNG UBI JALAR SEBAGAI BAHAN FILLER PEMBENTUK TEKSTUR BAKSO IKAN Abstract
Evi Fitriyani, Nani Nuraenah, Andri Nofreena
 
Vol 7, No 2 (2018) KADAR PROTEIN TEPUNG CEKER AYAM DAN TINGKAT KESUKAAN BISKUIT DENGAN SUBTITUSI TEPUNG CEKER Abstract
Rasbawati Rasbawati, Juliawati Rauf
 
Vol 7, No 3 (2018) PENAMBAHAN TEPUNG IKAN CAKALANG SEBAGAI SUMBER PROTEIN PADA PEMBUATAN BUBUR TALAS INSTAN Abstract
Yulianti Yulianti
 
Vol 5, No 2 (2016) FORMULASI BARUASA KAYA GLUKOMANAN BERBASIS UMBI UWI (DIOSCOREA ALATA L.) Abstract
Muhammad Yusuf, Fifi Arfini, Nur Fitriani Usdyana Attahmid
 
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