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JUNARLI, 1214071042 (2017) PENGARUH PENAMBAHAN AROMA VANILI TERHADAP KARAKTERISTIK BERAS ANALOG BERBAHAN BAKU TEPUNG UBI KAYU YANG DIPERKAYA DENGAN PROTEIN IKAN LELE. UNIVERSITAS LAMPUNG, FAKULTAS PERTANIAN.

Daftar ini dibuat pada Fri Apr 26 12:40:36 2024 WIB.
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