SEPTO ADI PRABOWO; GUSPRI DEVI ARTANTI; EFRINA. Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread. Jurnal Sains Boga, [S. l.], v. 4, n. 1, p. 1–6, 2021. DOI: 10.21009/JSB.004.1.01. Disponível em: https://journal.unj.ac.id/unj/index.php/boga/article/view/14131. Acesso em: 6 nov. 2024.