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  1. 1
    Sifat Fisikokimia dan Fungsional Pati Dari Mocaf (Modified Cassava Flour) Varietas Kaspro dan Cimanggu
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  2. 2
    KARAKTERISASI MI MOJANG (MOCAF-JAGUNG) DENGAN PERBEDAAN JENIS DAN KONSENTRASI BAHAN PENGIKAT
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