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image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (1)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (2)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (3)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (4)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (5)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (6)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (7)
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image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (1)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (2)
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image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (5)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (6)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (7)
image JUJURTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads (8)
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Analisis ini mengeksplorasi penggunaan susu kondensasi sebagai agen pengikat utama dalam struktur dessert modern, mencakup teknik stabilisasi tekstur agar menghasilkan konsistensi yang lembut namun kokoh, sangat relevan bagi pengusaha kuliner yang fokus pada efisiensi bahan baku.

 
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