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Research and Development Final Project BreadFruit Curry - Repository Ottimmo International

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BIBLIOGRAPHY

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https://www.indonesia.go.id/layanan/kependudukan/sosial/cara-urus- perizinan-produk-industri-rumah-tangga-pirt. Accessed on July 2nd, 2020.

Anonymous. Nutritionix. https://www.nutritionix.com/food/curry-leaves. Accessed on June 14th, 2020.

Anonymous. 2020. NutritionValue.

https://www.nutritionvalue.org/Spices%2C_cumin_seed_nutritional_value.ht ml. Accessed on June 14th, 2020.

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Hendalastuti, H.R. dan A. Rojidin. 2006. Karakteristik Budidaya dan Pengolahan Buah Sukun : Studi Kasus di Solok dan Kampar. Prosiding Seminar Hasil Penelitian dan Pengembangan Hasil Hutan page 220-232.

Indah, Ayu. 2019. https://indahayupratiwi05.blogspot.com/2019/06/aspek-hukum- dalam-usaha-bisnis.html. Accesed on July 1st, 2020.

Prabawati S, and Suismono 2009. Sukun: Bisakah Menjadi Bahan Baku Produk Pangan. Warta Penelitian dan Pengembangan, Vol. 31. No. 1: 5-7.

Ragone, Diane. 2016. Research Gate.

https://www.researchgate.net/publication/305653026_Preparation_of_a_Brea dfruit_Flour_Bar. Accessed on March 9th, 2020.

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