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G.       DAFTAR PUSTAKA



                      Azis, Y. 2022 (31 Agustus).  Cara Membuat Modul, Jenis dan Fungsinya.

                               Diakses     pada     tanggal     5    Desember       2023,    dari

                               https://deepublishstore.com/blog/modul-adalah/

                      Budiningsih, A. 2019. Produk Pastry dan Bakery Progam Keahlian Kuliner

                               SMK/MAK Kelas XI. Riau: Yudhistira.

                      Chysirichote, T., Utaipatanacheep, A., & Varanyanond, W. (2011). Effect

                               of  reducing  fat  and  using  fat  replacers  in  the  crust  of  flaky

                               Chinese pastry. Agriculture and Natural Resources, 45(1), 120-

                               127.    Diakses    pada     22    April   2024.    https://li01.tci-

                               thaijo.org/index.php/anres/article/view/245140/167584

                      Cox,  R.  S.  (2015).  New  England  Pie:  History  Under  a  Crust.  Arcadia

                               Publishing.

                      Csonka, J., Friedrich, L., Pásztor-Huszár, K., Hidas, K., Visy, A., & Zeke, I.

                               (2018). Effect of freeze-thaw on the texture of gluten-free pie

                               crust  dough.  Review  on  Agriculture  and  Rural  Development,

                               7(1-2), 98-102.

                      Csonka,  Judit,  dkk.  (2020).  Effect  Of  Freeze-Thaw  on  the  Texture  of

                               Gluten-Free Pie Crust Development of a Novel Gluten-Free Egg

                               Pie Product: Effects of Sensory Attributes and Storag    . Diakses

                               pada 22 April 2024. Doi:10.3390/su122410389.

                      Diler, G., dkk. (2015). Assessment of amyloglucosidase activity during

                               production and storage of laminated pie dough. Impact on raw











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