syrfarani wanadisa

2201812412
Jenjang Strata 1
Program Food Technology
Fakultas Faculty of Engineering
Judul Skripsi THE EFFECT OF WALNUT ADDITION (CANARIUM INDICUM L.) AND ROASTING TEMPERATURE ON PHYSICAL, CHEMICAL, AND SENSORY QUALITY OF BISCUIT SUBSTITUTED WITH TARO (COLOCASIA ESCULENTA) FLOUR
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