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Tri Wahyu Sulistyawati
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1
¬¬OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice]
by
Eko Hari Purnomo
,
Endang Yuli Purwani
,
Tri Wahyu Sulistyawati
Published 2015-12-01
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