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    Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour

    Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour by Leticia Celine Gabrielle, Trisnawati Chatarina Yayuk, Widyastuti Theresia Endang Widoeri, Srianta Ignatius, Tewfik Ihab

    Published 2022-01-01
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