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Effect of Adding Beet Puree (Beta vulgaris L) on the Characteristics of Dry Noodles Made from Wheat Flour with Substitution of Sorghum (Sorghum bicolor (L) Moench) Flour
This study aims to determine the effect of adding beet tuber puree on the characteristics of dry noodles made from wheat flour with sorghum flour substitution. This research design used Complete Randomized Design...Diana Sylvi
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Purnama Dini Hari
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Fadhillawati Fri Asma