[1]
Ola Zafira, Adinda Viola Anzani, Zalfaa Refita Armefianti, Cahyo Giri Saputro, Alexander KT Tambun, and Gilang Fahreza, “ANALYSIS OF DIFFERENCES IN HOKKAIDO CHEESE TART CRUST CHARACTERISTICS USING LOW-, MEDIUM-, AND HIGH-PROTEIN WHEAT FLOUR BASED ON STUDENT RESPONSES”, IJGAM, vol. 2, no. 1, pp. 594–601, Jan. 2026, Accessed: Mar. 04, 2026. [Online]. Available: https://jurnal-ijgam.or.id/index.php/IJGAM/article/view/138