OLA ZAFIRA; ADINDA VIOLA ANZANI; ZALFAA REFITA ARMEFIANTI; CAHYO GIRI SAPUTRO; ALEXANDER KT TAMBUN; GILANG FAHREZA. ANALYSIS OF DIFFERENCES IN HOKKAIDO CHEESE TART CRUST CHARACTERISTICS USING LOW-, MEDIUM-, AND HIGH-PROTEIN WHEAT FLOUR BASED ON STUDENT RESPONSES. Interdisciplinary Journal of Global and Multidisciplinary, [S. l.], v. 2, n. 1, p. 594–601, 2026. Disponível em: https://jurnal-ijgam.or.id/index.php/IJGAM/article/view/138. Acesso em: 4 mar. 2026.