“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”. Journal of Food Engineering 5, no. 3 (July 30, 2026): 197–210. Accessed November 4, 2026. https://publikasi.polije.ac.id/jofe/article/view/7028.