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Vol 12, No 2 (2018)
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Utami
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Keywords
Amplang
Antioxidant
Arrhenius
Cookies
Drying
GMP
Organoleptic
Quality
added value
antioxidant
essential oil
extraction
fermentation
lactic acid bacteria
organoleptic
quality
quality control
sensory
shelf life
sorghum
supply chain
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