ABDI, A.; ANGGRAINI, T. .; ASBEN, A. Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control. Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), [S. l.], v. 4, n. 01, p. 47-60, 2024. DOI: 10.25077/aijans.v4.i01.47-60.2023. Disponível em: http://103.151.89.32/index.php/aijans/article/view/49. Acesso em: 20 nov. 2024.