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    Color Evaluation of Dry Vermicelli Made from Combination of Arenga Starch, Rice Flour and Sorghum

    Color Evaluation of Dry Vermicelli Made from Combination of Arenga Starch, Rice Flour and Sorghum by Febiani Dwi Utari, Ririn Puji Hastuti, Setia Budi Sasongko, Mohamad Djaeni

    Published 2022-12-01
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