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Found 1 from your keywords: author="Edelin Nilsa Putri"
The Effect Of Baking Parameters On Physicochemical properties Of White Bread …
Bread is widely favoured food due to simple composition and convenient suitability for daily consumption. One of the main ingredients used to determine the bread quality is yeast. As the Indonesian bread industry has grown, bread is being processed by replacing instant yeast with natural yeast because of increasing consumer interest natural products. Natural yeast is obtained from fermented…
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- FT 24-034
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