VEGETABLE PROCESSED INNOVATION INTO NOODLES

Two blowjobs thinning flour dough and vegetable extract when making noodles in Agriculture Faculty Laboratory, Jambi University, Muarojambi, Jambi, Thursday (16/6/2022). Jambi University through the Department of Agriculture Technology since 2017 routinely conducts innovation experiments, including the creation of noodles without preservatives with a mixture of vegetable extracts to increase the selling value of products and as well as the efforts of the creation of healthier products. ANTARA PHOTO/Wahdi Septiawan/hp.

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