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Kualitas Mie Berbahan Campuran Dari Rumput Laut Kering (Nori)

Sudarsana, I Ketut

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ISBN/ISSN: 17.1.3.1.319
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.319
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Call Number: 808,068

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Perbedaan Kualitas Fruit Wine Buah Pisang Tanduk Dengan Fruit Wine Kulit Buah…

Ariyanto, Made Pasek

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ISBN/ISSN: 17.1.3.1.316
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.316
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Pembuatan Brownies Kukus Berbahan Dasar Tepung Beras Hitam

Triani, Ni Nyoman Era

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ISBN/ISSN: 17.1.3.1.309
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.309
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Penambahan Ekstrak Bungga Telang Sebagai Pewarna Alami

Dewi, Ni Made Ade Sintiya

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ISBN/ISSN: 17.1.3.1.306
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.306
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Kualitas Cookies Berbahan Campuran Tepung Daun Kelor

Enjela, Ni Kadek Sonya Novia

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ISBN/ISSN: 17.1.3.1.314
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.314
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Call Number: 808,068

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Pemanfaatan Buah Sukun (Artocarpus Altilis) Sebagai Bahan Dasar Pembuatan Nugget

Wiratama, I Putu Adi

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ISBN/ISSN: 17.1.3.1.305
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.305
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Pengaruh Kualitas Bulung (Eucheuma Ctonii) Terhadap Kualitas Bakso

Nilasari, Ni Putu

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ISBN/ISSN: 17.1.3.1.313
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.313
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Call Number: 808,068

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Pemanfaatan Batu Nangka Sebagai Pengganti Jagung Pada Tortilla Chips

Satwika , I Putu Gina Pradnya

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ISBN/ISSN: 17.1.3.1.304
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.304
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Pengaruh Ph Air Terhadap Hasil Akhir Pembuatan American Soft Roll

Putri, Ni Luh Made Diah Rahmayanti

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ISBN/ISSN: 17.1.3.1.312
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.312
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Call Number: 808,068

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Pemanfaatan Sari Buah Sirsak (Annona Muricata Linn.) Terhadap Kualitas Sourdo…

Suandika, I Wayan

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ISBN/ISSN: 17.1.3.1.303
Collation: -
Series Title: -
Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.303
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