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

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SHIOTOTO A Systematic Study of Texture Profiles in Homemade Artisanal Breads

 

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Laporan ini mengulas proses transformasi bahan dasar seperti buah-buahan dan produk susu menjadi mahakarya kuliner, menekankan pada keseimbangan rasa dan penggunaan rasio bahan yang akurat sesuai dengan pedoman yang dikembangkan oleh para ahli di Clic Receitas.

 
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