The Modification Formula ofManggaraian Traditional Food

“Rebok Sikiseko”by Ni Made Ayu Suardani Singapurwa

Submission date: 18-Jun-2020 01:36PM (UTC+0700)Submission ID: 1345813063File name: tion_Formula_of_Manggaraian_Traditional_Food_Rebok_Sikiseko.pdf (307.95K)Word count: 3160Character count: 16539

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The Modification Formula of Manggaraian Traditional Food“Rebok Sikiseko”ORIGINALITY REPORT

PRIMARY SOURCES

N M D Janurianti, I W Sudiarta, Y P Situmeang."Chemical changes coconut oil in differentfermentation during long time storage", Journalof Physics: Conference Series, 2019Publication

garuda.ristekdikti.go.idInternet Source

ejournal.warmadewa.ac.idInternet Source

Submitted to Udayana UniversityStudent Paper

www.scribd.comInternet Source

anzdoc.comInternet Source

Arthur M. Last. "Hunting for Chemicals inConsumer Products", Journal of ChemicalEducation, 1999

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Publication

Friska Citra Agustia, Sabila Rosyidah, YovitaPuri Subardjo, Gumintang Ratna Ramadhan,Dika Betaditya. "Formulation of Flakes madefrom mocaf-black rice-tapioca high in proteinand dietary fiber by soy and jack bean flouraddition", IOP Conference Series: Earth andEnvironmental Science, 2019Publication

Jonathan M. Spergel. "Natural history of peanutallergy :", Current Opinion in Pediatrics, 12/2001Publication

repository.unpas.ac.idInternet Source

repository.ung.ac.idInternet Source

Riris Oppusunggu, Herta Masthalina. "GivingSprouted Corn Flour and Red Bean Cookies toAnaemic Toddlers", Pakistan Journal ofNutrition, 2019Publication

Submitted to Syiah Kuala UniversityStudent Paper

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