TUTI SUPATMININGSIH; MUHAMMAD DINAR; MARHAWATI; ANDI ASTI HANDAYANI; HIKMAYANI SUBUR. Analysis of the Effect of Product Innovation as an Effort to Develop Culinary Variants on Consumer Satisfaction (Case Study: Baked Steamed Bread in Bajeng District). Formosa Journal of Social Sciences (FJSS), [S. l.], v. 2, n. 3, p. 439–458, 2023. DOI: 10.55927/fjss.v2i3.6171. Disponível em: https://journal.formosapublisher.org/index.php/fjss/article/view/6171. Acesso em: 10 aug. 2026.