Open AccessPerbedaan Penggunaan Metode Japanese, Taiwanese dan Sponge & Dough terhadap Kualitas Hokkaido Mild Bread
Author(s) -
Fadli Ikhram,
Cucu Cahyana,
Mahdiyah
Publication year - 2022
Publication title -
jurnal gizi dan kuliner
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2775-4650
DOI - 10.24114/jnc.v2i2.37846
Subject(s) - food science , mathematics , physics , chemistry