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Surfiana S, Wirawati CU, Nirmagustina DE. Sensory Characteristics of Meat Sausage Products with Modified Cassava Flour as Filler . jppipa, pendidikan ipa, fisika, biologi, kimia [Internet]. 2024 Jul. 30 [cited 2024 Aug. 4];10(7):4197-202. Available from: https://jppipa.unram.ac.id/index.php/jppipa/article/view/8245