{"title":"Comparison of chemical characteristics in chips and porang flour typical East Kalimantan with commercial porang flour as a functional food","authors":"Anggela Anggela, Yamaysyah Salma Nabila, Rahmatia Ananda, Eris Pransiscah Nainggolan","doi":"10.31764/jau.v10i4.19373","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"150 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Agrotek UMMat","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31764/jau.v10i4.19373","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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