Attributes Of Sorghum Products:

(1)

Attributes Of Sorghum

Products: "Nasi Bakar and Nasi Bento" Which Aﬀect

Consumers among High School

by Turnitin 6

Submission date: 26-Oct-2023 08:45PM (UTC+0700) Submission ID: 2207693745

File name: 22-_document_-_Spirit_Jurnal_-_Atribut.pdf (385.26K) Word count: 2578

Character count: 14172

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Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Aﬀect Consumers among High School

ORIGINALITY REPORT

PRIMARY SOURCES

Tomy Muringayil Joseph, Aiswarya Sathian, Aparna Beena Unni, Debarshi Kar Mahapatra et al. "Applications of Flavors and Fragrances in Meat Products", American Chemical Society (ACS), 2022

Publication

biopen.bi.no

Internet Source

Submitted to University of Malaya

Student Paper

psychologicalsciences.unimelb.edu.au

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www.researchgate.net

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www.mdpi.com

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Submitted to Massey University

Student Paper

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koreascience.kr

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jurnal.uns.ac.id

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Submitted to University of West London

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www.ajol.info

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researchspace.ukzn.ac.za

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pubmed.ncbi.nlm.nih.gov

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dspace.uowm.gr

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hdl.handle.net

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www.scielo.br

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www.zf.uni-lj.si

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uapv.vscht.cz

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Submitted to University of Sydney

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knepublishing.com

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s2akk.fkm.unair.ac.id

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tndalu.ac.in

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Submitted to American Public University System

Student Paper

C Retnaningsih, B Bekti R, O Ruenda,

Meiliana. "Shrimp Paste Crackers as Potential Product Development for Small and Medium Enterprise (SMEs)", IOP Conference Series:

Earth and Environmental Science, 2021

Publication