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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p03
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p04
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391-400

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p06
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p07
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p08
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417-428

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p09
Abstract views: 473, PDF downloads: 2419

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429-440

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p10
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STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG

Dewa Made Dwi Pradana Putra, Bambang Admadi Harsojuwono, Amna Hartiati

441-449

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p11
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DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p14
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TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN BALI BAKERY

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478-487

DOI : https://doi.org/10.24843/JRMA.2019.v07.i03.p15
Abstract views: 252, PDF downloads: 447