jennifer

2301887244
Jenjang Strata 1
Program Food Technology
Fakultas Faculty of Engineering
Judul Skripsi THE SUBSTITUTION EFFECT OF GREEN SPINACH FLOUR (AMARANTHUS HYBRIDUS L.) AND MUNG BEAN FLOUR (VIGNA RADIATA) IN THE FORMULATION OF WET NOODLE ON NUTRITION CONTENT AND THE PREFERENCE LEVEL
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