Nurhanifah, Febi, Universitas Pendidikan Indonesia, Indonesia
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Journal of Food and Culinary Vol. 3 No. 1 [Juni 2020] - Articles
Kadar Protein pada Produk Substitusi Tepung Mocaf (Cookies, Mi, Brownies, Nugget Ayam)
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Journal of Food and Culinary
Kampus 2 Universitas Ahmad Dahlan
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p-ISSN: 2621-8445 | e-ISSN: 2621-8437
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