Auliana, R., & Razzaq, A. R. B. A. (2023). Using rice bran as a patisserie ingredient in project-based learning in the food engineering study program at UNY. Jurnal Pendidikan Teknologi Dan Kejuruan, 29(1), 34–44. https://doi.org/10.21831/jptk.v29i1.47998