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Ningsih, Yuliana Pramudya (2020) SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN SNACK BAR TEPUNG BERAS HITAM DENGAN PENAMBAHAN BUBUK KUNIR PUTIH (Curcuma mangga Val.) DAN CARBOXYMETHYL CELLULOSE. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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