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Physicochemical properties of sago flour formulated with white sweet potato flour (Ipomea batatas L.) and saba banana flour (Musa paradisiaca forma typical)

Sri Wahyuni, Febriana Muchtar, Ilian Elvira, Andi Laila Nugrawati M, Nurchalisah Rustan M and Andi Dahlan

BIO Web Conf., 169 (2025) 04007

DOI: https://doi.org/10.1051/bioconf/202516904007

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