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2019•Journal of Applied Agricultural Science and TechnologyOpen access

The influence of jicama flour (Pachyrhizus erosus) substitution on the characteristics of cookies.

Fidela Violalita, K. Fahmy, Syahrul Syahrul, Neni Trimedona, Andriasani

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Key concepts: Substitution (logic), Food science, Business, Chemistry, Computer science, Programming language

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The influence of jicama flour (Pachyrhizus erosus) substitution on the characteristics of cookies. — Research Paper | ScholarLens