Wahyudi, S. P., Cahyana, C., & Kandriasari, A. (2024). The Effect of Using Kale Vegetable Extracts, Kailan Vegetables, and Mustard Greens Vegetables in Bakpao Making on The Physical and Sensory Quality. Advances In Social Humanities Research, 2(7), 899–914. https://doi.org/10.46799/adv.v2i7.273