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Pemanfaatan Buah Lamun Sebagai Bahan Pembuatan Soup

Sudiawan, Kadek Yoga

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ISBN/ISSN: 17.1.3.1.284
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.284
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Pemanfaatan Cabai Merah Sebagai Manisan

Prayoga, I Gede Angga

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ISBN/ISSN: 17.1.3.1.283
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.283
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Penambahan Tepung Mocaf Dalam Pembuatan Kulit Pie

Verdinita, Tarisa Yuku

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ISBN/ISSN: 17.1.3.1.282
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.282
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Pengolahan Buah Naga Menjadi Selai

Dewi, Ni Made Nara Sintya

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ISBN/ISSN: 17.1.3.1.281
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.281
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Kualitas Nastar Dengan Campuran Tepung Buah Bit Merah (Beta Vulgaris L)

Saputra, Teddy

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ISBN/ISSN: 17.1.3.1.262
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.262
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Pembuatan Nugget Vegetarian Dengan Bahan Dasar Tempe

Dewi, Kadek Ayu Surya Augustina

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ISBN/ISSN: 17.1.3.1.277
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.277
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Pembuatan Bolu Kukus Dengan Bahan Dasar Tepung Biji Durian

Wiratih, Ni Wayan Eka

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ISBN/ISSN: 17.1.3.1.276
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.276
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Kualitas Dendeng Dengan Berbahan Dasar Jantung Pisang

Suliyanti, Ni Made Sri

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ISBN/ISSN: 17.1.3.1.249
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.249
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Kualitas Bakso Ayam Dengan Campuran Bonggol Pisang Batu (Musa Balbisiana Colla)

Peratama, I Wayan Putu Widia

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ISBN/ISSN: 17.1.3.1.259
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.259
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Kualitas Nugget Dengan Bahan Dasar Jantung Pisang

Sukanada, Dhea Filadelfia

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ISBN/ISSN: 17.1.3.1.247
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.247
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