Amylopectin Content, Expand Ability, and Organoleptic Properties of Yam Flour Cracker

Magfiroh, Y and Hersoelistyorini, Wikanastri and Nurrahman, . (2019) Amylopectin Content, Expand Ability, and Organoleptic Properties of Yam Flour Cracker. International Conference on Food Science & Technology.

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26. Amylopectin Content, Expand Ability, and Organoleptic Properties of Yam Flour Cracker.pdf
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Item Type: Other
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Nurrahman
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/6998

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