Acceptability of local food-based noodles krokot flour (Portulaca plerace l.) porang flour (Amorphophallus muelleri blume) and breadfruit flour (Artocarpus Altilis)
E3S Web Conf., 577 (2024) 02007
DOI: https://doi.org/10.1051/e3sconf/202457702007
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