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Skripsi

DENNY , ZAKARIA (2023) PENGARUH LAMA WAKTU PEREBUSAN BIJI LABU KUNING TERHADAP SIFAT SENSORI DAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN FERMENTASI YOGHURT. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG. (Submitted)

Daftar ini dibuat pada Wed Dec 4 04:25:51 2024 WIB.
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