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International Journal of Food Science
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International Journal of Food Science
/
2021
/
Article
/
Tab 1
/
Research Article
Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (
Musa acuminata
cv.
Pisang awak
and
Musa acuminata
cv.
Red dacca)
Table 1
Brix values of
Pisang awak
and
Red dacca.
Sample
Brix
Pisang awak
Red dacca