Wahyuningsih, E., 		Sholichah, R., 		Ulilalbab, A., & 		Palupi, M.
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 The Influence of Taro Flour and Tempe Flour Proportion on Water Lavel and Acceptability of Flakes.
<em>Media Ilmiah Teknologi Pangan (Scientific Journal Of Food Technology), 4</em>(2), 127 - 137.
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