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    Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

    Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.) by Uci Ary Lantika, Fitrianti Darusman, Widad Aghnia Shalannandia, Astrid Feinisa Khairani

    Published 2021
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