Google Documents : Quality Improvement to Reduce Defective Rate of Bread Products Using Taguchi Method in UMKM Kembar Pastry
| Title | Quality Improvement to Reduce Defective Rate of Bread Products Using Taguchi Method in UMKM Kembar Pastry |
|---|---|
| Abstract | |
| Authors | SP Oktaria, EW Yunitasari, DA Susanti |
| Journal Name | ICSET: International Conference on Sustainable Engineering and Technology 1Â …, 2022 |
| Publish Year | 2022 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"Quality Improvement to Reduce Defective Rate of Bread Products Using Taguchi Method in UMKM Kembar Pastry" |
| Author | Dr DYAH SUSANTI |
| File | 6304734.pdf |