Proportion of taro and wheat flour, and konjac flour
concentration on the
characteristics of wet noodles
by Marina Revitriani
Submission date: 11-Sep-2023 03:22PM (UTC+0700) Submission ID: 2162978962
File name: Rejeki_2021_IOP_Conf._Ser.__Earth_Environ._Sci._733_012075.pdf (967.86K) Word count: 4300
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Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles
ORIGINALITY REPORT
PRIMARY SOURCES
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D A Rusmawati, I Yuliasih, TC Sunarti.
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Indah Budiarti, Rachmawati. "The effects of adding carrots and pineapples on fruit leather acceptance", JAND: Journal of Applied
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erepository.akpindo.ac.id
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ejournal.kemenperin.go.id
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