Items where Author is "Dinky Anjaswari"

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Dinky Anjaswari (2018) PENGGUNAAN SECANG, UBI UNGU, LABU KUNING DAN UMBI BIT SEBAGAI PEWARNA ALAMI PADA PEMBUATAN KUE LIDAH KUCING RAINBOW DITINJAU DARI SIFAT FISIK, ORGANOLEPTIK DAN KADAR ANTIOKSIDAN. ["eprint_fieldopt_thesis_type_skripsi" not defined] thesis, Poltekkes Kemenkes Yogyakarta.

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