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Peranan Bali Chef Community Terhadap Pengembangan Kuliner di Bali

Arisatya, Putu Mahesa

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ISBN/ISSN: 19.1.3.1.225
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Call Number: 808.068 Ari-p

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ISBN/ISSN: 19.1.3.1.225
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Call Number: 808.068 Ari-p

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Kualitas Selai Lembaran Rasa Kopi

Sujana, Nyoman Agus

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ISBN/ISSN: 18.1.3.1.389
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Call Number: 808.068 Suj-k

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ISBN/ISSN: 18.1.3.1.389
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Call Number: 808.068 Suj-k

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Kualitas Pudding Berbahan Campuran Daun Katuk (Sauropus Androgynus)

Adnyani, Ni Putu Yuni Widi

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ISBN/ISSN: 19.1.3.1.371
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Call Number: 808.068 Adn-k

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ISBN/ISSN: 19.1.3.1.371
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Call Number: 808.068 Adn-k

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Kualitas Puding Berbahan Dasar Bayam

Gunawan, Ni Nyoman Dinda Nirmaladewi

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ISBN/ISSN: 18.1.3.1.202
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Call Number: 808.068 Gun-k

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ISBN/ISSN: 18.1.3.1.202
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Call Number: 808.068 Gun-k

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Kualitas Nugget Berbahan Dasar Tempe

Maharani, Ni Made Indah Sindi

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ISBN/ISSN: 18.1.3.1.268
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Call Number: 808.068 Mah-k

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ISBN/ISSN: 18.1.3.1.268
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Call Number: 808.068 Mah-k

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Kualitas Puding Dengan Penambahan Ekstrak Jahe

Ninggrum, Ni Made Dwi Yudita

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ISBN/ISSN: 19.1.3.1.334
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Call Number: 808.068 Nin-k

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ISBN/ISSN: 19.1.3.1.334
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Call Number: 808.068 Nin-k

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Kualitas Churros Berbahan Dasar Tepung Sukun

Permatasari, Ni Luh Putu Devi

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ISBN/ISSN: 18.1.3.1.205
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Call Number: 808.068 Per-k

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ISBN/ISSN: 18.1.3.1.205
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Call Number: 808.068 Per-k

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Kualitas Gula Aren Khas Buleleng, Gula Kelapa khas Klungkung, dan Gula Lontar…

Indriyani, Ni Luh Made Janeta

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ISBN/ISSN: 19.1.3.1.328
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Series Title: -
Call Number: 808.068 Ind-k

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ISBN/ISSN: 19.1.3.1.328
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Call Number: 808.068 Ind-k

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Kualitas Cookies Kastengel Dengan Substitusi Tepung Kacang Hijau

Nuryanti, Ni Luh Gede

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ISBN/ISSN: 19.1.3.1.267
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Series Title: -
Call Number: 808.068 Nur-k

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ISBN/ISSN: 19.1.3.1.267
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Call Number: 808.068 Nur-k

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Inovasi Pembuatan Kerupuk Kulit Pisang

Pratiwi, Ni Komang Maharani Arya

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ISBN/ISSN: 19.1.3.1.364
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Series Title: -
Call Number: 808.068 Pra-i

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ISBN/ISSN: 19.1.3.1.364
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Call Number: 808.068 Pra-i

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