Ola Zafira (2026) “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, 2(1), pp. 594–601. Available at: https://jurnal-ijgam.or.id/index.php/IJGAM/article/view/138 (Accessed: 4 March 2026).