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Development and Properties of Tegurt, a Yogurt-like Tempe Product by Siti Harnina Bintari Submission date: 28-May-2018 11:38AM (UTC+0700) Submission ID: 969394531 File name: 221-226.pdf (179.47K) Word count: 3914 Character count: 21919

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Page 1: Product Tegurt, a Yogurt-like Tempe Development ... - UNNES

Development and Properties ofTegurt, a Yogurt-like Tempe

Productby Siti Harnina Bintari

Submission date: 28-May-2018 11:38AM (UTC+0700)Submission ID: 969394531File name: 221-226.pdf (179.47K)Word count: 3914Character count: 21919

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Development and Properties of Tegurt, a Yogurt-like TempeProductORIGINALITY REPORT

PRIMARY SOURCES

Submitted to Universitas RiauStudent Paper

Cederroth, C.R.. "Soy, phytoestrogens andmetabolism: A review", Molecular andCellular Endocrinology, 20090525Publicat ion

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E.O. Cuevas-Rodríguez, N.M. Verdugo-Montoya, P.I. Angulo-Bejarano, J. Milán-Carrillo et al. "Nutritional properties oftempeh flour from quality protein maize (Zeamays L.)", LWT - Food Science andTechnology, 2006

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Martalena br Purba. "Food intake and eatingpatterns of Indonesian elderly before the1998 economic crisis", Asia Pacif ic Journal ofClinical Nutrition, 9/1999

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Limper, M.. "Copeptin as a predictor ofdisease severity and survival inleptospirosis", Journal of Infection, 201007Publicat ion

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Fuentes, Eduardo, Luis Guzman, GildaCarrasco, Elba Leiva, Rodrigo Moore-Carrasco, and Ivan Palomo. "Food, Nutritionand Health", Soybean - Bio-ActiveCompounds, 2013.Publicat ion

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