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image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (1)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (2)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (3)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (4)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (5)
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image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (7)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (8)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (1)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (2)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (3)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (4)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (5)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (6)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (7)
image WANGI168 Analytical Overview of Traditional and Contemporary Dessert Aesthetics (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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