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	1.	Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. [electronic resource] by Istiqamah, Annisa Lioe, Hanifah Nuryani Adawiyah, Dede Robiatul Producer: 20190423 In: Food chemistry vol. 270 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review. [electronic resource] by Utama, Qabul Dinanta Sitanggang, Azis Boing Adawiyah, Dede Robiatul Hariyadi, Purwiyatno Publication details: Food technology and biotechnology Sep 2019 In: Food technology and biotechnology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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