The Effect of Tempe Substitution and Addition of Carrot Puree on The Acceptability and Nutritional Value of Sausages for Snacks for School Children.
| Autor: | Azizi, Elsa Carla, Bahar, Asrul, Adi, Annis Catur |
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| Zdroj: | IOP Conference Series: Earth & Environmental Science; 4/6/2021, Vol. 709, p1-6, 6p |
| Databáze: | Complementary Index |
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