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Pemanfaatan Lada Hitam Sebagai Alternatif Rasa Pedas Pada Chocolate Mousse Cake

Artasari, Ni Luh Gede Desi

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ISBN/ISSN: 16.1.3.1.207
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.207
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Kualitas Donat Berbahan Campuran Ubi Jalar Cilembu (Ipomoea Batatas Cultivar …

Andika, I Nyoman Adi

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ISBN/ISSN: 16.1.3.1.192
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.192
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Kualitas Abon Vegetarian Dengan Bahan Dasar Buah Nangka

Nathalia, Nadila

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ISBN/ISSN: 16.1.3.1.175
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.175
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Kualitas Cookies Keju Dengan Campuran Daun Pepaya

Putri, Lavinia Carissa

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ISBN/ISSN: 16.1.3.1.174
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.174
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Kualitas Sorbet Berbahan Dasar Buah Mengkudu (Morinda Citrifolia)

Kanessa, Fenni Oktavia

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ISBN/ISSN: 16.1.3.1.172
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.172
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Kualitas Cannoli Berbahan Campuran Tepung Talas

Lasmin, Ricky Septian

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ISBN/ISSN: 16.1.3.1.167
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.167
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Kualitas Vegetarian Nugget Berbahan Dasar Daun Pakis

Mahosadi, Patrisius Lattta

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ISBN/ISSN: 16.1.3.1.164
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.164
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Kualitas Mousse Dengan Bahan Tambahan Daun Kelor

Kevin

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ISBN/ISSN: 16.1.3.1.163
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.163
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Kualitas Marmalade Jeruk Keprok Berbahan Campuran Buah Kelapa

Malvin

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ISBN/ISSN: 16.1.3.1.160
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.160
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Kualitas Bakso Berbahan Dasar Daging Kuda

Mulya, Indra Eriyadi

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ISBN/ISSN: 16.1.3.1.159
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.159
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