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  1. 1
    The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

    The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius h... by Leona Amelia, Sussi Astuti, Esa Ghanim Fadhallah, Dyah Koesoemawardani

    Published 2024-10-01
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  2. 2
    Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

    Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products by Siti Nurdjanah, Samsu Udayana Nurdin, Sussi Astuti, Venni Elsa Manik

    Published 2022-01-01
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