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Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour

Celine Gabrielle Leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta and Ihab Tewfik

E3S Web Conf., 344 (2022) 04003

DOI: https://doi.org/10.1051/e3sconf/202234404003

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