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The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

R Ekafitri, D Desnilasari, N K I Mayasti, D Kristanti and A Indriati

BIO Web Conf., 69 (2023) 03008

DOI: https://doi.org/10.1051/bioconf/20236903008

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