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  <oai_dc:dc>
    <dc:title xmlns:dc="http://purl.org/dc/elements/1.1/">Kandungan gizi pada pembuatan bolu dengan penambahan tepung ikan lele /</dc:title>
    <dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">
   MUZDALIFA, Radiyah
  </dc:creator>
    <dc:type xmlns:dc="http://purl.org/dc/elements/1.1/">text</dc:type>
    <dc:publisher xmlns:dc="http://purl.org/dc/elements/1.1/">Makassar : Polkesmas, Prodi Diploma III Gizi,</dc:publisher>
    <dc:date xmlns:dc="http://purl.org/dc/elements/1.1/">2020</dc:date>
    <dc:language xmlns:dc="http://purl.org/dc/elements/1.1/">|  </dc:language>
    <dc:subject xmlns:dc="http://purl.org/dc/elements/1.1/">Food Analysis - Fish Flour</dc:subject>
  </oai_dc:dc>
</oai_dc:dcCollection>