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How to cite this article
Deivy Andhika Permata, Kesuma Sayuti and Effendi, 2014. Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves (Psidium guajava L.). Pakistan Journal of Nutrition, 13: 211-214.
DOI: 10.3923/pjn.2014.211.214
URL: https://scialert.net/abstract/?doi=pjn.2014.211.214
DOI: 10.3923/pjn.2014.211.214
URL: https://scialert.net/abstract/?doi=pjn.2014.211.214