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Kualitas Caviar Sintetis Berbahan Dasar Agar Agar

Putra, A.A Bagus Eka

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ISBN/ISSN: 16.1.3.1.180
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.180
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Kualitas Manisan Belimbing Wuluh Dengan Penambahan Kayu Manis

Winarta, Agus

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ISBN/ISSN: 16.1.3.1.179
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Call Number: 808.068 Win-k

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ISBN/ISSN: 16.1.3.1.179
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Kualitas Roti Manis Dengan Campuran Tepung Kacang Hijau

Aswari, Yurisa Permata

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ISBN/ISSN: 16.1.3.1.177
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Call Number: 808.068 Asw-k

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ISBN/ISSN: 16.1.3.1.177
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Call Number: 808.068 Asw-k

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Kualitas Mi Basah Dengan Tambahan Daun Gedi

Wirasthithi, Putu Vianca kirana

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ISBN/ISSN: 16.1.3.1.176
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Call Number: 808.068 Wir-k

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ISBN/ISSN: 16.1.3.1.176
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Call Number: 808.068 Wir-k

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Kualitas Pizza Dengan Campuran Tepung Ketan Hitam

Aryani, Gusti Ayu Pini

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ISBN/ISSN: 16.1.3.1.173
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Call Number: 808.068 Ary-k

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ISBN/ISSN: 16.1.3.1.173
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Call Number: 808.068 Ary-k

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Pemanfaatan Daun Cincau Hijau (Cyclea Barbata L Nic Sebagai Gelling Agent Dal…

Utami, Dela Agustin Purnama

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ISBN/ISSN: 16.1.3.1.171
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Call Number: 808.068 Uta-p

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ISBN/ISSN: 16.1.3.1.171
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Call Number: 808.068 Uta-p

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Kualitas selai berbahan dasa Talas Kuning Dengan Penambahan Pelitin Sebagai G…

Nikolas BL De Rozari

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ISBN/ISSN: 16.1.3.1.162
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Call Number: 808.068 Nik-k

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ISBN/ISSN: 16.1.3.1.162
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Call Number: 808.068 Nik-k

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Kualitas Nugget Berbahan dasar Brokoli

Pratama, I Putu Yogi

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ISBN/ISSN: 16.1.3.1.158
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Call Number: 808.068 Pra-k

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ISBN/ISSN: 16.1.3.1.158
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Call Number: 808.068 Pra-k

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Kualitas Selai Berbahan Dasar dari Kulit Apel Merah

Putra, I Made Dika Darmala

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ISBN/ISSN: 16.1.3.1.154
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.154
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Call Number: 808.068 Put-k

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Kulitas Keripik Berbahan Dasar Daun Kenikir

Putra, I Gd Edy Yeremia

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ISBN/ISSN: 16.1.3.1.151
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.151
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