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Narumi Narumi
Narumi Narumi
Water content
Organoleptic
Eggshell
Completely randomized design
Food science
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PENGARUH JENIS DAN KONSENTRASI TEPUNG CANGKANG TELUR TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK COOKIES
2019
Narumi Narumi
Nura Malahayati
Parwiyanti Parwiyanti
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