[1]
S. P. Wahyudi, C. Cahyana, and A. Kandriasari, “The Effect of Using Kale Vegetable Extracts, Kailan Vegetables, and Mustard Greens Vegetables in Bakpao Making on The Physical and Sensory Quality”, Adv, vol. 2, no. 7, pp. 899–914, Jul. 2024.