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image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (1)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (2)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (3)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (4)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (5)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (6)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (7)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (8)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (1)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (2)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (3)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (4)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (5)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (6)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (7)
image NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads (8)
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NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads

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NAGACUAN303 A Systematic Study of Texture Profiles in Homemade Artisanal Breads

 

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Studi sistematis yang membedah profil tekstur pada berbagai jenis roti rumahan, mulai dari tingkat elastisitas hingga pori-pori remah, memberikan pemahaman fundamental bagi para pembuat roti dalam mengontrol hasil akhir melalui manipulasi durasi pengulenan dan waktu istirahat adonan.

 
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