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Indri Iriana Putri
Indri Iriana Putri
Diponegoro University
wheat flour
Food science
Lesser yam
Water content
Chemistry
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Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour
2020
Indri Iriana Putri
Bambang Dwiloka
Valentinus Priyo Bintoro
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