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DRYING TEMPERATURE AND TIME FOR Page 35 of 52 SAGO NOODLES PROCESSING

Freddy Kurniawan

List of Reference

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Freddy Kurniawan Irmaharianty, S. 2013. Optimasi Pembuatan Mi Sorgum Menggunakan Ekstruder Pemasak-Pencetak Ulir Tunggal. BS Thesis. Department of food science and technology. Bogor Agricultural University, Bogor, Indonesia.

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DRYING TEMPERATURE AND TIME FOR Page 37 of 52 SAGO NOODLES PROCESSING

Freddy Kurniawan Widjaya, C. 2010. The Impact of Ingredient Formulation and Processing Parameters on Colour and Texture of Instant Noodles. Doctor Thesis. Department Food science and Technology. RMIT university, Perth, Australia.

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