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Kualitas Pasta Gluten Free Berbahan Dasar Tepung Sukun Pada Spaghetti Aglio E…

Putri, Ni Made Ari Montessori Kartika

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ISBN/ISSN: 19.1.3.1.202
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.202
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Penggunaan Tepung Mocaf Dalam Pembuatan Gluten Free Pasta

Setiawan, Jeremy Natanael

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ISBN/ISSN: 19.1.3.1.206
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Call Number: 808.068 Set-p

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ISBN/ISSN: 19.1.3.1.206
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Pemanfaatan Buah Kawista Dalam Pembuatan Nastar

Satyanegara, Kevin Yohanto

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ISBN/ISSN: 19.1.3.1.210
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Call Number: 808.068 Sat-p

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ISBN/ISSN: 19.1.3.1.210
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Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies

Syahputra, Bryan Herly

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ISBN/ISSN: 19.1.3.1.217
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Call Number: 808.068 Sya-p

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ISBN/ISSN: 19.1.3.1.217
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Penggunaan Tepung Mocaf Dalam Bahan Baku Pembuatan Gluten Free Misoa

Febrianta, Mario Valentio

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ISBN/ISSN: 19.1.3.1.218
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Call Number: 808.068 Feb-p

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ISBN/ISSN: 19.1.3.1.218
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Subtitusi Tepung Sorgum Dalam Pembuatan Kue Kering Havermut

Gracia, Gabriela

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ISBN/ISSN: 19.1.3.1.232
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Call Number: 808.068 Gra-s

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ISBN/ISSN: 19.1.3.1.232
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Kualitas Wingko dengan Bahan Tepung Mokaf

Sanjaya, I Kadek

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ISBN/ISSN: 19.1.3.1.240
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Call Number: 808.068 San-k

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ISBN/ISSN: 19.1.3.1.240
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Pembuatan Dodol Berbahan Dari Kulit Semangka

Putra, I Gusti Ngurah Agung Rama Adi

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ISBN/ISSN: 19.1.3.1.243
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Call Number: 808.068 Put-p

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ISBN/ISSN: 19.1.3.1.243
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Pemanfaatan Buah Nangka Sebagai Bahan Dasar Produk Olahan Selai

Ferrolin, Robertus

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ISBN/ISSN: 19.1.3.1.277
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Call Number: 808.068 Fer-p

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ISBN/ISSN: 19.1.3.1.277
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Analisis Faktor Faktor Yang Mempengaruhi Sikap Konsumen Terhadap Makanan Orga…

Muliana, I Made Joe Kresnadana

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ISBN/ISSN: 19.1.3.1.278
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Call Number: 808.068 Mul-a

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ISBN/ISSN: 19.1.3.1.278
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