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    The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

    The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products by Wahid Kurniawan Abdi, Bakar Tawali Abu, Fitri

    Published 2024-01-01
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