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DINI NOVIANTI , 1424051004 (2016) PENGARUH JENIS FERMENTASI TERHADAP KARAKTERISTIK TEPUNG KOMPOSIT UBI JALAR PUTIH (Ipomoea batatas L.) SEBAGAI BAHAN BAKU PRODUK MIE KERING. Masters thesis, UNIVERSITAS LAMPUNG.

Daftar ini dibuat pada Fri Apr 19 19:00:06 2024 WIB.
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