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Al-Baarri, A. et al. (2021). The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.). IOP conference series. 653 (1), p. . [Online].
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Al-Baarri, A. et al. (2021). The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.). IOP conference series. 653 (1), p. . [Online].