Menggali pangan pokok indigenous yg sangat berpotensi untuk dibudidaya dan dikembangkan menjadi produk yang lebih sehat dari sisi kualitas gizi dan efek terhadap kesehatan serta dalam bentuk produk yang lebih mudah diterima masyarakat.
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Exploring indigenous staple foods that have the potential to be cultivated and developed into healthier products in terms of nutritional quality and effects on health and in the form of products that are more easily accepted by the public.
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