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Abon Ikan Lele Dengan Kadar Lemak Yang Rendah Dan Varian Level Pedas

Sudarsana, Dewa Gede Aditya

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ISBN/ISSN: 17.1.3.1.351
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.351
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Pembuatan Tempe Berbahan Dasar Kacang Hijau

Dewi, Ni Luh Intan Juwita

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ISBN/ISSN: 17.1.3.1.343
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.343
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Implementasi Teknik Penyimpanan Bahan Makanan Di Nyala Kitchen Fairmont Sanur…

Wae, Gabriela Venansia

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ISBN/ISSN: 17.1.3.1.342
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.342
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Kualitas Kue Putu Ayu Berbahan Dasar Tepung Hunkwe

Dewi, I Gusti Ayu Suci Sintia

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ISBN/ISSN: 17.1.3.1.341
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.341
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Alternatif Penggunaan Gula Palem Sebagai Pengganti Gula Pasir Dalam Pembuatan…

Astini, Ni Luh Yuli

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ISBN/ISSN: 17.1.3.1.339
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.339
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Kualitas Donat Dengan Tambahan Buah Naga Merah Melalui Uji Organoleptik

Dewi, Ni Made Ari Puspitha

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ISBN/ISSN: 17.1.3.1.337
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.337
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Kualitas Cake Berbahan Campuran Tepung Kedelai

Ganindya, Reinaldo Putra

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ISBN/ISSN: 17.1.3.1.331
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.331
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Pemenfaatan Kulit Buah Kopi Sebagai Teh

Setiawan, Tria Gustafo

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ISBN/ISSN: 17.1.3.1.330
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.330
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Aplikasi Teknik Gelification Dalam Kreasi Pembuatan Lempog

Wilmana, Ida Bagus Made

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ISBN/ISSN: 17.1.3.1.335
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.335
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Nugget Berbahan Dasar Ikan Gabus

Darmatemaja, Gede Bagus Ananda

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ISBN/ISSN: 17.1.3.1.327
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.327
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