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Potensi Probiotik Bakteri Asam Laktat Asal Madu dari Tiga Jenis Lebah yang Berbeda.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 2, p. 189, doi. 10.6066/jtip.2022.33.2.189
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PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 1, p. 1, doi. 10.6066/jtip.2019.30.1.1
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- Article
KARAKTERISTIK KIMIA KONJUGAT ISOLAT PROTEIN KEDELAI-LAKTOSA YANG BERPOTENSI DALAM PENURUNAN ALERGENISITAS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2018, v. 29, n. 1, p. 39, doi. 10.6066/jtip.2018.29.1.39
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- Article