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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 Thu Dec 12 20:13:11 2024 WIB.
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