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Effect of formulation of pumpkin and yellow sweet potato flour on the physicochemical and sensory characteristics of instant cream soup

Amanda Lili Andini Putri, Wahyu Suryaningsih and Muhammad Ardiyansyah Suryanegara

BIO Web Conf., 186 (2025) 04003

DOI: https://doi.org/10.1051/bioconf/202518604003

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