SHOLAHUDDIN AL AYYUBI; CUCU CAHYANA; ARI FADIATI. The Effect Of Local Flour Based Yudane On The Quality Of Shokupan Bread . Jurnal Sains Boga, [S. l.], v. 6, n. 2, p. 85–94, 2023. DOI: 10.21009/JSB.006.2.05. Disponível em: https://journal.unj.ac.id/unj/index.php/boga/article/view/35727. Acesso em: 27 nov. 2024.