http://journal.ipb.ac.id/index.php/jmpi; jmp; jurnal mutu pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry
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Pengembangan Mi Kering Berbahan Dasar Tepung Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Pangan Fungsional Tinggi Serat
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