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Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch
Mutiara Nugraheni, S. Purwanti, P. Ekawatiningsih · Food Research · 2020 · 11 citations · Full text
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