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Pembuatan Selai Dari Kulit Semangka (Citrullus Lanatus) dan Ditambahkan Sari …
Pramana, I Made Manggala
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ISBN/ISSN
18.1.3.1.124
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808.068 Pra-p
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18.1.3.1.124
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Kualitas Mie Dengan Bahan Campuran Ubi Jalar Kuning
Sulastra, I Komang
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ISBN/ISSN
19.1.3.1.276
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808.068 Sul-k
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19.1.3.1.276
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Inovasi Bumbu Genep Menjadi Bumbu Blok Instan
Saputra, I Ketut Gana Aditya
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ISBN/ISSN
18.1.3.1.247
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808.068 Sap-i
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18.1.3.1.247
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808.068 Sap-i
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Mie Berbahan Dasar Tepung Sagu
Adi, I Kadek Suartama
Edition
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ISBN/ISSN
18.1.3.1.277
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808.068 Adi-m
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18.1.3.1.277
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Kualitas Cashew Biscotti Dengan Bahan Tepung Kulit Jeruk Manis (Citrus x Sine…
Susastrawan, I Gede
Edition
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ISBN/ISSN
19.1.3.1.341
Collation
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808.068 Sus-k
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19.1.3.1.341
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Kualitas Oatmeal Sebagai Pengganti Tepung Dalam Pembuatan Churros
Putra, I Kompyang Ery Mahardika
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ISBN/ISSN
19.1.3.1.315
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808.068 Put-k
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19.1.3.1.315
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Kualitas Bakwan Goreng Gluten Free Dengan Menggunakan Tepung Mocaf
Putra, Dewa Gede Andika Premana
Edition
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ISBN/ISSN
18.1.3.1.290
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808.068 Put-k
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18.1.3.1.290
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Subsitusi Selai Nanas Dengan Selai Salak Dalam Pembuatan Nastar
Helena, Brigitta
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18.1.3.1.204
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808.068 Hel-s
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18.1.3.1.204
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808.068 Hel-s
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Pembuatan Bolu Gulung Menggunakan Campuran Tepung Kacang Merah
Aditya, I Komang Arta
Edition
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ISBN/ISSN
19.1.3.1.382
Collation
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Call Number
808.068 Adi-p
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19.1.3.1.382
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Penggunaan Kulit Wortel (Daucus Carota L.) Sebagai Ragi Alami (Refreshed Star…
Tharessa, Ni Komang
Edition
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ISBN/ISSN
19.1.3.1.234
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808.068 Tha-p
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19.1.3.1.234
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