Products with The Influence of Varieties and Concentration of
Flour
by Check Similarity UWKS
Submission date: 27-Oct-2023 01:53PM (UTC+0700) Submission ID: 2184286325
File name: 38-_573_Pie_sorghum.pdf (802.27K) Word count: 2483
Character count: 12956
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SIMILARITY INDEX
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INTERNET SOURCES
14 %
PUBLICATIONS
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STUDENT PAPERS
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PRIMARY SOURCES
www.researchgate.net
Internet Source
D Puspitasari, F S Rejeki, E R Wedowati,
Koesriwulandari, A Kadir. "Characteristics of non-gluten biscuits from cowpea-purse
composite flour", IOP Conference Series:
Earth and Environmental Science, 2019
Publication
produccioncientificaluz.org
Internet Source
ssbrj.org
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www.aeresvmbo.nl
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Abbas Toliba. "Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp", Suez Canal
University Journal of Food Sciences, 2018
Publication
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Submitted to Universitas Jenderal Soedirman
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devel.isa-afp.org
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Submitted to Universitas Wijaya Kusuma Surabaya
Student Paper
Pedro García-Serrano, Mercedes Brenes- Álvarez, Concepción Romero, Eduardo
Medina, Pedro García-García, Manuel Brenes.
"Physicochemical and microbiological
assessment of commercial dehydrated black olives", Food Control, 2022
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pdfs.semanticscholar.org
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repository.narotama.ac.id
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text-id.123dok.com
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17 1 %
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dokumen.pub
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www.degruyter.com
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