derris benedict lie

2301900851
Jenjang Strata 1
Program Food Technology
Fakultas Faculty of Engineering
Judul Skripsi THE EFFECTS OF CINNAMON (CINNAMOMUM BURMANNII) POWDER SUBSTITUTION ON THE PHYSICOCHEMICAL, ANTIOXIDANT ACTIVITY, AND SENSORY CHARACTERISTICS OF MORINGA (MORINGA OLEIFERA) JELLY CANDY
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