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