ADDITION OF TEMPE AND OLD FERMENTATION TO THE QUALITY OF ALBUMIN FLOUR EGG | NobleID

Main

Mint Work Search Explore Works Knowledge Graph Citation Graph Bibliometrics Receipts

v1

ADDITION OF TEMPE AND OLD FERMENTATION TO THE QUALITY OF ALBUMIN FLOUR EGG

Identifier:nobleid.org/w1/20260515/7C4CF28D

Type:Journal Article

0 views

Support unavailableClaim Your Authorship

View Original Paper Source

Embeddable Badge

[![NobleID](https://www.nobleid.org/api/badge/7C4CF28D.svg?ark=w1%2F20260515%2F7C4CF28D)](https://nobleid.org/work/w1/20260515/7C4CF28D)

ARK Inflections

Metadata Policy

Metadata Formats

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors

Mhd. Iqbal Nusa

Rahman Ali Marbun

Claim authorship of this work

info@nobleid.org

About FAQ Terms Policy Persistence & Resolver Service Policy