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Penambahan Red Onion Dalam Pembuatan Foccasia Bread
Marta, I Komang Sayodi Cahya

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ISBN/ISSN
17.1.3.1.298
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Series Title
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.298
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Series Title
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808,068
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Healthy Candy Berbahan Nanas
Dewi, Ni Made Ari Kesuma

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ISBN/ISSN
17.1.3.1.311
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.311
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808,068
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Pemanfaatan Rumput Laut Sebagai Gelatin Vegetarian
Pratama, I Gusti Agung Bagus Anggita Adhi

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ISBN/ISSN
17.1.3.1.296
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Series Title
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.296
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Series Title
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Call Number
808,068
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Kualitas Anzac Cookies Dengan Penambahan Tepung Bekatul Dan Buah Kurma
Yuda, I Wayan Angga

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ISBN/ISSN
17.1.3.1.293
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Series Title
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.293
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808,068
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Kualitas Selai Berbahan Dasar Buah Semangka
Mahyuni, Ni Kadek Umi

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ISBN/ISSN
17.1.3.1.275
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.275
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Series Title
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808,068
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Pengaruh Jus Apel Terhadap Kualitas Risotto
Fiqry, Muhammad Wahid Al

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ISBN/ISSN
17.1.3.1.292
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Series Title
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.292
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Series Title
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Call Number
808,068
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Pemanfaatan Nangka Muda Dan Tepung Kacang Hijau Pada Bakso Daging Sapi
Antara, I Made Ananta Prabawa

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ISBN/ISSN
17.1.3.1.271
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Series Title
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.271
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Series Title
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Call Number
808,068
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Singkong Sebagai Bahan Dasar Nugget
Pebriawan, Kadek

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ISBN/ISSN
17.1.3.1.291
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Series Title
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Call Number
808,068

Edition
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ISBN/ISSN
17.1.3.1.291
Collation
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Series Title
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Call Number
808,068
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Pemanfaatan Bunga Marigold Sebagai Jajanan Tradisional Gandasturi
Permana, I Gusti Ngurah Agung Ari

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ISBN/ISSN
17.1.3.1.290
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Series Title
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Call Number
808,068

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ISBN/ISSN
17.1.3.1.290
Collation
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Series Title
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Call Number
808,068
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Kualitas Pembuatan Brownies Kukus Dengan Campuran Tepung Beras Merah
Kusmawan, I Wayan Edo Yudi

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ISBN/ISSN
17.1.3.1.266
Collation
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Series Title
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Call Number
808,068

Edition
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ISBN/ISSN
17.1.3.1.266
Collation
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Series Title
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Call Number
808,068
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