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For: Kurniaty W, Angkasa D, Fadhilla R. Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour. Nutr Food Sci Res 2018. [DOI: 10.29252/nfsr.5.4.23] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open

For:	Kurniaty W, Angkasa D, Fadhilla R. Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour. Nutr Food Sci Res 2018. [DOI: 10.29252/nfsr.5.4.23] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open

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(The first 100,000 artilces are displayed in RCA.)