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Rehydration Capacity of Vermicelli Prepared by Combining Arenga Starch, Rice Flour and Sorghum
Rehydration Capacity of Vermicelli Prepared by Combining Arenga Starch, Rice Flour and Sorghum
2021
Ririn Puji Hastuti
Setia Budi Sasongko
Mohamad Djaeni
Keywords:
Starch
Food science
rice flour
Arenga
Chemistry
Sorghum
Correction
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