“Inovasi Produk Pastry: Analisis Perbedaan Original Choux Au Craquelin & Palm Sugar Choux Au Craquelin untuk Segmen Gen Z di Plamongan Indah: Innovation of Palm Sugar-Based Pastry Products: Analysis of the Differences between Original Choux Au Craquelin & Palm Sugar Choux Au Craquelin for Gen Z Segment in Plamongan Indah” (2026) Journal of Food Engineering, 5(3), pp. 197–210. doi:10.25047/jofe.v5i3.7028.