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Kualitas Dundee Cake Dengan Menambahkan Rhum Dan Black Beer

Guspatini, Luh Putu Lisa

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ISBN/ISSN: 16.1.3.1.205
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Call Number: 808.068 Gus-k

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ISBN/ISSN: 16.1.3.1.205
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Call Number: 808.068 Gus-k

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Kualitas Bakso Dengan Bahan Dasar Ubi Talas

Cahyati, Komang Tutik Tri

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ISBN/ISSN: 16.1.3.1.204
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Call Number: 808.068 Cah-k

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ISBN/ISSN: 16.1.3.1.204
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Call Number: 808.068 Cah-k

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Kualitas Cookies Dengan Tepung Terigu Dan Campuran Tepung Sorgun

Wulandari, Kadek Diah

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ISBN/ISSN: 16.1.3.1.203
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Call Number: 808.068 Wul-k

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ISBN/ISSN: 16.1.3.1.203
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Call Number: 808.068 Wul-k

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Kualitas Kue Sus Dengan Bahan dasar Tepung Singkong

Arifin, Agnes Chyntia

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ISBN/ISSN: 16.1.3.1.202
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Call Number: 808.068 Ari-k

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ISBN/ISSN: 16.1.3.1.202
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Call Number: 808.068 Ari-k

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Kualitas Kue Serabi Dengan Campuran Tepung Kulit Manggis

Aditama, Made Ditha

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ISBN/ISSN: 16.1.3.1.201
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Call Number: 808.068 Adi-k

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ISBN/ISSN: 16.1.3.1.201
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Call Number: 808.068 Adi-k

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Kualitas manisan Dari Labu Siam

Krisna,Reynaldi

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ISBN/ISSN: 16.1.3.1.200
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Call Number: 808.068 Kri-k

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ISBN/ISSN: 16.1.3.1.200
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Call Number: 808.068 Kri-k

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Perbedaan Kualitas Pengempukan Daging Sapi Dengan Nanas,DaunPepaya,Jahe

ihsan, Ramadhan Fadhil

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ISBN/ISSN: 16.1.3.1.199
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Call Number: 808.068 His-p

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ISBN/ISSN: 16.1.3.1.199
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Call Number: 808.068 His-p

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Kualitas Sate Lilit Bumbu Bali Berbahan Dasar Jantung Pisang Kepok

Wirawan, Kadek Agus

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ISBN/ISSN: 16.1.3.1.196
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Call Number: 808.068 Wir-k

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ISBN/ISSN: 16.1.3.1.196
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Call Number: 808.068 Wir-k

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Kualitas Dodol Dengan Campuran Kopi Susu

Antara, I Wayan Mei

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ISBN/ISSN: 16.1.3.1.195
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Call Number: 808.068 Ant-k

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ISBN/ISSN: 16.1.3.1.195
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Call Number: 808.068 Ant-k

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Puding Kulit Pisang Sebagai Salah Satu Makanan Penutup

Prawira, I Wayan Krisna Adi

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ISBN/ISSN: 16.1.3.1.194
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 16.1.3.1.194
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Call Number: 808.068 Pra-p

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