Entrepreneurship Products:
Chemical Quality Analysis
by Turnitin Cek
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PRIMARY SOURCES
academic-accelerator.com
Internet Source
Submitted to Louisiana State University
Student Paper
jppipa.unram.ac.id
Internet Source
Submitted to University of Wales Institute, Cardiff
Student Paper
pubmed.ncbi.nlm.nih.gov
Internet Source
W Haliza, S Widowati. "The characteristic of different formula of low tannin sorghum instant porridge", IOP Conference Series:
Earth and Environmental Science, 2021
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Endang Noerhartati, Diana Puspitasari,
Endang Retno Wedowati. "MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA
TERPELAJAR", Jurnal Berdaya Mandiri, 2021
Publication
Submitted to University of Western Sydney
Student Paper
sipora.polije.ac.id
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Submitted to Curtin University of Technology
Student Paper
www.ajol.info
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dspace.uvic.cat
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Geovana Teixeira de Castro, Luiza Pelinson Tridapalli, Angélica Maria Delovo Fernandes, Evandro Bona et al. "Evaluation of the
substitution of common flours for gluten‐free
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Gokhan Hacisalihoglu, Paul Armstrong. "Crop Seed Phenomics: Focus on Non-Destructive Functional Trait Phenotyping Methods and Applications", Plants, 2023
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D N Surahman, W Cahyadi, T M Fernanda, T Rahman, A M Sazali. "Formulation and
characterization of instant baby
complementary food from red sorghum flour (Sorghum bicolor (L) Moench) and papaya puree (Carica papaya Linn.)", IOP Conference Series: Earth and Environmental Science, 2021
Publication
books.aosis.co.za
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Adeyanju James Abiodun, Abioye Adekanmi Olusegun, Ogunlakin Grace Oluwatoyin, Oloyede Adewale Abiola, Amure Esther
Adeola. "Optimization of process variables for the production of cookies from wheat, fonio, and pigeon pea flour blends", Journal of
Nutritional Health & Food Engineering, 2022
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Submitted to Universiti Sains Islam Malaysia
Student Paper
Submitted to Northcentral
Student Paper
Yingying Zhang, Junlin Dong, Changyue Deng, Yuzhe Qian, Yibin Zhou, Nai fu Wang, Qiang Zhang. "Effect of Glutinous Rice Flour
Supplementation on the Properties of Wheat Flour and Salted Noodles", Journal of Food Processing and Preservation, 2021
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