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PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus casei TERHADAP MUTU TEPUNG KACANG MERAH TERMODIFIKASI The Concentration Effect of Lactobacillus casei Starter to The Quality of Modified Red Bean Flour

Indah Nahdiat Isrori, Nazaruddin Nazaruddin, moegiratul amaro
34-43
2022-07-08
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