Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour
Eni Harmayani(1), Nasser Farid Geraldo(2*), Agnes Murdiati(3)
(1) Universitas Gadjah Mada
(2) Universitas Gadjah Mada
(3) Universitas Gadjah Mada
(*) Corresponding Author
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DOI: https://doi.org/10.22146/ifnp.57223
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