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D. Pebruwantoro
D. Pebruwantoro
Mangrove
Food science
wheat flour
Rheology
Chemistry
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Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour
2020
Journal of Food Science
M N G Amin
D. Pebruwantoro
S A Pralebda
M.N. Hasan
Zakariya
S. Subekti
H. Pramono
M A Alamsjah
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