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Cited article:

Physicochemical and sensory characteristics of biscuits from corn flour (Zea mays) with orange sweet potato flour (Ipomoea batatas L.)

Riffa Sinulingga, Sentosa Ginting

E3S Web Conf., 332 (2021) 01009

Published online: 2021-12-13

DOI: https://doi.org/10.1051/e3sconf/202133201009

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