Browsing by Subject Macarons
Showing results 1 to 1 of 1
| Issue Date | Title | Author(s) |
|---|---|---|
| 2019-11-19 | Physical and Sensorial Properties of Macaron Shells Made by Partially Subtitute Almond Flour with Gnetum gnemon (Melinjo) Flour | Gabriella Anastasia |