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    KARAKTERISTIK KIMIA DAN MIKROBIOLOGI YOGHURT BUBUK KACANG TUNGGAK (Vigna unguiculata L.) METODE PENGERINGAN BEKU (KAJIAN PENAMBAHAN STARTER DAN DESKTRIN)
    by Ali Masykur, Joni Kusnadi
    Published 2014-09-01
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    Article
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