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Sorghum-Based Alternative Food Industry: Entrepreneurship High Education

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Education

by Turnitin 8

Submission date: 27-Oct-2023 01:10PM (UTC+0700) Submission ID: 2207772849

File name: 37-_842_2_-_IEOM_2019_ENDANG_NOERHARTATI.pdf (755.54K) Word count: 2488

Character count: 16024

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PRIMARY SOURCES

Submitted to University of Essex

Student Paper

www.researchgate.net

Internet Source

www.produccioncientificaluz.org

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Submitted to Higher Education Commission Pakistan

Student Paper

journal.stkipsingkawang.ac.id

Internet Source

repository.ubaya.ac.id

Internet Source

Rand H. Al-Dmour, Tarq Mohammed, Hani H Al-dmour. "Factors Influencing Students'

Intentions Towards Entrepreneurship",

International Journal of Sustainable

Entrepreneurship and Corporate Social

Responsibility, 2019

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nlistsp.inflibnet.ac.in

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theconversation.com

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Nate Korth, Qinnan Yang, Mallory J. Van Haute, Michael C. Tross et al. " Grain Utilization by the Gut Microbiome as a

Human Health Phenotype to Identify Multiple Effect Loci in Genome-Wide Association

Studies of ", Cold Spring Harbor Laboratory, 2023

Publication

www.ejmste.com

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digilib.uin-suka.ac.id

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www.ijicc.net

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sinta3.ristekdikti.go.id

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