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Modifikasi Produk Macaron Dengan Menggunakan Tepung Kelapa
Salwa, Nabila Nur
Edition
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ISBN/ISSN
17.1.3.1.185
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808,068
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17.1.3.1.185
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808,068
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Pemanfaatan Daun Kelor Pada Pembuatan Mie
Tricia , Trudy Serafina
Edition
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ISBN/ISSN
17.1.3.1.184
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Call Number
808,068
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17.1.3.1.184
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808,068
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Patty Burger Berbahan Dasar Beef Rool Sebagai Makanan Arternatif Bagi Vegetarian
Sudiana, I Made Adi
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ISBN/ISSN
16.1.3.1.250
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808,068
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16.1.3.1.250
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Kualitas Yoghurt Santan Kelapa Dengan Pewarna Sari Kulit Buah Manggis
Putra, Anak Agung Rai Sanjaya
Edition
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ISBN/ISSN
16.1.3.1.242
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808,068
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16.1.3.1.242
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Kualitas Bolu Kukus Berbahan Campuran Kulit Jeruk Nipis
Widyawati, Ni Luh Eni
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ISBN/ISSN
16.1.3.1.237
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808,068
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16.1.3.1.237
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Kualitas Kue Putu Berbahan Dasar Tepung Buah Apel Malang
Budiana, Ida Bagus Putu Wisnu Mas
Edition
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ISBN/ISSN
16.1.3.1.227
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808,068
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16.1.3.1.227
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Pemanfaatan Lada Hitam Sebagai Alternatif Rasa Pedas Pada Chocolate Mousse Cake
Artasari, Ni Luh Gede Desi
Edition
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ISBN/ISSN
16.1.3.1.207
Collation
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808,068
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16.1.3.1.207
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Kualitas Donat Berbahan Campuran Ubi Jalar Cilembu (Ipomoea Batatas Cultivar …
Andika, I Nyoman Adi
Edition
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ISBN/ISSN
16.1.3.1.192
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808,068
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16.1.3.1.192
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Kualitas Abon Vegetarian Dengan Bahan Dasar Buah Nangka
Nathalia, Nadila
Edition
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ISBN/ISSN
16.1.3.1.175
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808,068
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ISBN/ISSN
16.1.3.1.175
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Kualitas Cookies Keju Dengan Campuran Daun Pepaya
Putri, Lavinia Carissa
Edition
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ISBN/ISSN
16.1.3.1.174
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808,068
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ISBN/ISSN
16.1.3.1.174
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Permana, I Komang Adi
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