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Backerei Kanne GmbH & Co. KG : internship report 2018
Titah, Rizka Syahira

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Impact of mixing method and food acid addition on cupcake texture
Syahira, RizkaPermana, Tabligh

Texture is one of the most critical attributes which determine the quality of food product. Mixing method parameters affects the characteristic of dough or batter that responsible for the final pro…

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3119

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