أرسل هذا في رسالة قصيرة: PENGARUH PENAMBAHAN DEKSTRIN DAN SUKROSA PADA PEMBUATAN FLAVOUR DARI HASIL SAMPING RAJUNGAN = THE EFFECT OF RATIO OF DEXTRIN AND SUCROSE ON THE QUALITY OF FLAVOUR FROM CRAB MEAT BY PRODUCT

 __   _      ___       _____    _____     ____    
| || | ||   / _ \\    / ___//  |  ___||  |  _ \\  
| '--' ||  | / \ ||   \___ \\  | ||__    | |_| || 
| .--. ||  | \_/ ||   /    //  | ||__    | .  //  
|_|| |_||   \___//   /____//   |_____||  |_|\_\\  
`-`  `-`    `---`   `-----`    `-----`   `-` --`