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| SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)" (1) |
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