Improvement (Fiber Content and Protein Digestibility Value)
of Cassava Peel by
Fermentation Using Tape Yeast with Vitamin B
Supplementation
by Wikanastri H
Submission date: 12-May-2023 02:22AM (UTC+0700) Submission ID: 2090661164
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%8. Turnitin_Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by Fermentation Using Tape Yeast with Vitamin B Supplementation
ORIGINALITY REPORT
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