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Pengaruh Penggunaan Wheat Strach/Pati Gandum Terhadap Pembuatan Bakpao

Miguel, Theodore

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ISBN/ISSN: 17.1.3.1.228
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.228
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Kualitas Manisan Berbahan Dasar Belimbing Wuluh

Suryadana, I Kadek Andre Leo

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ISBN/ISSN: 17.1.3.1.222
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.222
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Kualitas Brownies Berbahan Tambahan Beetroot

Pratiwi, Ni Made Ester Dinda

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ISBN/ISSN: 17.1.3.1.219
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.219
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Pembuatan Donat Berbahan Tambahan Kulit Pisang Raja (Musa Paradisiaca Var Raja)

Darmayanti, Kadek Erinna

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ISBN/ISSN: 17.1.3.1.187
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.187
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Pemanfaatan Tepung Kedelai Hitam (Glycine Soja (L) Merrit) Pada Pembuatan Mi …

Riyanti, Nanda Ramadhaning

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ISBN/ISSN: 17.1.3.1.186
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.186
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Modifikasi Produk Macaron Dengan Menggunakan Tepung Kelapa

Salwa, Nabila Nur

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ISBN/ISSN: 17.1.3.1.185
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.185
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Call Number: 808,068

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Pemanfaatan Daun Kelor Pada Pembuatan Mie

Tricia , Trudy Serafina

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ISBN/ISSN: 17.1.3.1.184
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.184
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Patty Burger Berbahan Dasar Beef Rool Sebagai Makanan Arternatif Bagi Vegetarian

Sudiana, I Made Adi

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ISBN/ISSN: 16.1.3.1.250
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.250
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Kualitas Yoghurt Santan Kelapa Dengan Pewarna Sari Kulit Buah Manggis

Putra, Anak Agung Rai Sanjaya

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ISBN/ISSN: 16.1.3.1.242
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.242
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Call Number: 808,068

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Kualitas Bolu Kukus Berbahan Campuran Kulit Jeruk Nipis

Widyawati, Ni Luh Eni

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ISBN/ISSN: 16.1.3.1.237
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Series Title: -
Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.237
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