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    Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt

    Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt by Krisnaning, Aju Tjatur Nugroho, Yulianti, Dyah Lestari, Thohari, Imam, Surjowardo, Puguh

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