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Pengaruh Subtitusi Tepung Uwi Ungu-Kacang Tanah dan Penambahan Cmc (Carboxymethyl Cellulose) terhadap Karakteristik Makaroni. (2023). Journal of Food and Agricultural Technology, 1(1), 1-8. https://doi.org/10.26486/jfat.v1i1.3378