PROGRAM OF SORGHUM BASE AS FOOD ALTERNATIVE
DURING THE PANDEMIC RECOVERY COVID-19
by Suci Turnitin4
Submission date: 26-Oct-2023 08:42PM (UTC+0700) Submission ID: 2192286474
File name: 19-_IJEBD_-_Endang_Noerhartati_-_Full_Paper.pdf (574.28K) Word count: 2649
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23 %
SIMILARITY INDEX
21 %
INTERNET SOURCES
17 %
PUBLICATIONS
16 %
STUDENT PAPERS
1 3 %
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PRIMARY SOURCES
www.trijurnal.lemlit.trisakti.ac.id
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journal.stkipsingkawang.ac.id
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Submitted to American University in Cairo
Student Paper
Submitted to Universitas Islam Negeri Raden Fatah
Student Paper
bircu-journal.com
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www.abacademies.org
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ouci.dntb.gov.ua
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pubmed.ncbi.nlm.nih.gov
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11 1 %
12 1 %
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18 1 %
www.medrxiv.org
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archives.palarch.nl
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produccioncientificaluz.org
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Endang Noerhartati. "Evaluation of
Entrepreneurship Education on Development Program of Product Sorghum", International Journal of Engineering & Technology, 2018
Publication
journals.uran.ua
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link.springer.com
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Submitted to University of Central Lancashire
Student Paper
ijbms.net
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iopscience.iop.org
21 1 %
Exclude quotes Off Exclude bibliography Off
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openaccess.artvin.edu.tr
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