Cite
HARVARD Citation
Aulia, F. et al. (2020). Beetroot (Beta vulgaris L. var. rubra L.) flour proportion and oven temperature affect the physicochemical characteristics of beetroot cookies. IOP conference series. 475 (1), p. . [Online].
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Aulia, F. et al. (2020). Beetroot (Beta vulgaris L. var. rubra L.) flour proportion and oven temperature affect the physicochemical characteristics of beetroot cookies. IOP conference series. 475 (1), p. . [Online].