fsj. food. scientech. j.
 2022
DOI: 10.33512/fsj.v4i2.17413
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The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins

Winda Nurtiana
1
,
Rina Rismaya
2
,
Eko Yuliastuti Endah Sulistyawati
3
et al.
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