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Volume 25, Issue 1 (2021) March

Articles

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Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum
Ulyarti Ulyarti, Ade Yulia, Nazarudin Nazarudin, Yunta Gombang Armando, and Lela Erawaty
https://doi.org/10.7454/mss.v25i1.1169