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Kualitas Keripik Berbahan Dasar Daun Katuk

Mulyawan, I Kadek Gody Giovinda

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ISBN/ISSN: 18.1.3.1.374
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Call Number: 808.068 Mul-k

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ISBN/ISSN: 18.1.3.1.374
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Call Number: 808.068 Mul-k

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Efisiensi Penggunaan Teknik Hybrid Terhadap Pembuatan Roti Sourdough

Budiman, Yulius

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ISBN/ISSN: 19.1.3.1.224
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Call Number: 808.068 Bud-e

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ISBN/ISSN: 19.1.3.1.224
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Call Number: 808.068 Bud-e

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Kualitas Donat Berbahan Dasar Tepung Terigu Dengan Tambahan Tepung Wortel

Putra, Agus Erik Sanjaya

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ISBN/ISSN: 19.1.3.1.344
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.344
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Call Number: 808.068 Put-k

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Pemanfaatan Limbah Daging Buah Kakao(Pulp) Sebagai Minuman Yang Sehat Berkhas…

Anggara, Yogi Aprilian Dwi

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ISBN/ISSN: 19.1.3.1.260
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Call Number: 808.068 Ang-p

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ISBN/ISSN: 19.1.3.1.260
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Call Number: 808.068 Ang-p

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Kualitas Sosis Berbahan Dasar Tempe

Lumi, Timoti Albert Semuel

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ISBN/ISSN: 18.1.3.1.308
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Call Number: 808.068 Lum-k

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ISBN/ISSN: 18.1.3.1.308
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Call Number: 808.068 Lum-k

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Kreasi Bolu Dengan Ketan Kukus

Susanto, Steve

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ISBN/ISSN: 19.1.3.1.258
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Call Number: 808.068 Sus-k

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ISBN/ISSN: 19.1.3.1.258
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Call Number: 808.068 Sus-k

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Penggunaan Singkong Sebagai Substitusi Tepung Terigu Dalam Pembuatan Mie

Prastyo, Rizki

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ISBN/ISSN: 19.1.3.1.357
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 19.1.3.1.357
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Call Number: 808.068 Pra-p

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Perbedaan Bakso Pleuretus Ostreatus Dengan Daging Ayam

Yasa, I Kadek Putra Sumadi

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ISBN/ISSN: 18.1.3.1.294
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Call Number: 808.068 Yas-p

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ISBN/ISSN: 18.1.3.1.294
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Call Number: 808.068 Yas-p

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Olahan Buah Anggur Hitam Lokal Menjadi Selai

Depiyani, Ni Kadek

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ISBN/ISSN: 19.1.3.1.368
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Call Number: 808.068 Dep-o

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ISBN/ISSN: 19.1.3.1.368
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Call Number: 808.068 Dep-o

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Tahu Sebagai Substitusi Daging Pada Steak Bagi Orang Berkebutuhan Khusus

Siedharta, Melisa

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ISBN/ISSN: 18.1.3.1.203
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Call Number: 808.068 Sie-t

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ISBN/ISSN: 18.1.3.1.203
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Call Number: 808.068 Sie-t

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