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Substitusi Tepung Beras Pada Pembuatan Cookies Kacang

Imanuella, Deatrik Tamaro

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ISBN/ISSN: 19.1.3.1.222
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Series Title: -
Call Number: 808.068 Ima-s

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ISBN/ISSN: 19.1.3.1.222
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Call Number: 808.068 Ima-s

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Bubble & Squeak Ubi Cilembu

Pricilla, Yovanka

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ISBN/ISSN: 18.1.3.1.264
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Call Number: 808.068 Pri-b

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ISBN/ISSN: 18.1.3.1.264
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Call Number: 808.068 Pri-b

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Kualitas Perkedel berbahan Ubi Jalar

Wijaya, Wahyu Henry

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ISBN/ISSN: 18.1.3.1.242
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Series Title: -
Call Number: 808.068 Wij-k

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ISBN/ISSN: 18.1.3.1.242
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Call Number: 808.068 Wij-k

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Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam

Ndouk, Tristan Antonio

Edition: -
ISBN/ISSN: 19.1.3.1.220
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Series Title: -
Call Number: 808.068 Ndo-p

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ISBN/ISSN: 19.1.3.1.220
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Call Number: 808.068 Ndo-p

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Es Krim Dengan Bahan Dasar Susu Kuda Liar

Bay, Thomas Daniel Riwu

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ISBN/ISSN: 18.1.3.1.279
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Series Title: -
Call Number: 808.068 Bay-e

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ISBN/ISSN: 18.1.3.1.279
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Call Number: 808.068 Bay-e

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Kualitas Bumbu Bubuk Wangen Instan Dalam Kemasan Hygienis

Lestari, Ni Putu Tania Dana

Edition: -
ISBN/ISSN: 18.1.3.1.207
Collation: -
Series Title: -
Call Number: 808.068 Les-k

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ISBN/ISSN: 18.1.3.1.207
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Call Number: 808.068 Les-k

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Peranan Bali Chef Community Terhadap Pengembangan Kuliner di Bali

Arisatya, Putu Mahesa

Edition: -
ISBN/ISSN: 19.1.3.1.225
Collation: -
Series Title: -
Call Number: 808.068 Ari-p

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ISBN/ISSN: 19.1.3.1.225
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Call Number: 808.068 Ari-p

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Kualitas Selai Lembaran Rasa Kopi

Sujana, Nyoman Agus

Edition: -
ISBN/ISSN: 18.1.3.1.389
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Series Title: -
Call Number: 808.068 Suj-k

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ISBN/ISSN: 18.1.3.1.389
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Call Number: 808.068 Suj-k

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Kualitas Pudding Berbahan Campuran Daun Katuk (Sauropus Androgynus)

Adnyani, Ni Putu Yuni Widi

Edition: -
ISBN/ISSN: 19.1.3.1.371
Collation: -
Series Title: -
Call Number: 808.068 Adn-k

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ISBN/ISSN: 19.1.3.1.371
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Call Number: 808.068 Adn-k

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Kualitas Puding Berbahan Dasar Bayam

Gunawan, Ni Nyoman Dinda Nirmaladewi

Edition: -
ISBN/ISSN: 18.1.3.1.202
Collation: -
Series Title: -
Call Number: 808.068 Gun-k

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ISBN/ISSN: 18.1.3.1.202
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Call Number: 808.068 Gun-k

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