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Retno Utami Hatmi, - and Arya Wirabhuana, - and Yeyen Prestyaning Wanita, - and Edi Tando, - and Musyadik, - (2020) The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition. Project Report. Universitas Jember,, Jember.
