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image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (1)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (2)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (3)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (4)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (5)
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image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (7)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (8)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (1)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (2)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (3)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (4)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (5)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (6)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (7)
image DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (8)
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DKI888 A Systematic Study of Texture Profiles in Homemade Artisanal Breads

 

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Ulasan teknis dalam bahasa Inggris ini difokuskan pada standarisasi pembuatan kue dan pastri, memberikan wawasan mengenai peran ragi, pemilihan tepung yang tepat, serta suhu fermentasi ideal untuk menghasilkan tekstur roti dan kue yang memenuhi ekspektasi pasar kuliner global.

 
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