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Pembuatan Kue Bolu Menggunakan Tepung Kacang Hijau

Arsa, I Wayan Santya

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ISBN/ISSN: 19.1.3.1.389
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Call Number: 808.068 Ars-p

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ISBN/ISSN: 19.1.3.1.389
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Call Number: 808.068 Ars-p

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Analisis Kualitas Dan Minat Konsumen Pada Donat Berbahan Dasar Tepung Oat

Saputra, I Kadek

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ISBN/ISSN: 19.1.3.1.305
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Call Number: 808.068 Sap-a

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ISBN/ISSN: 19.1.3.1.305
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Kualitas Kue Nagasari Berbahan Dasar Campuran Jus Buah Bit Merah (Beetroot)

Utama, I Gusti Agung Khrisna Yoga Adhitya

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ISBN/ISSN: 19.1.3.1.254
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Call Number: 808.068 Uta-k

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ISBN/ISSN: 19.1.3.1.254
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Call Number: 808.068 Uta-k

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Pemanfaatan Tepung Mocaf Sebagai Pengganti Tepung Terigu Dalam Pembuatan Fett…

Parasutha, I Gede

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ISBN/ISSN: 19.1.3.1.353
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Call Number: 808.068 Par-p

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ISBN/ISSN: 19.1.3.1.353
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Call Number: 808.068 Par-p

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Substitusi Tepung Beras Pada Pembuatan Cookies Kacang

Imanuella, Deatrik Tamaro

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ISBN/ISSN: 19.1.3.1.222
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Call Number: 808.068 Ima-s

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ISBN/ISSN: 19.1.3.1.222
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Call Number: 808.068 Ima-s

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Bubble & Squeak Ubi Cilembu

Pricilla, Yovanka

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ISBN/ISSN: 18.1.3.1.264
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Call Number: 808.068 Pri-b

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ISBN/ISSN: 18.1.3.1.264
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Call Number: 808.068 Pri-b

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Kualitas Perkedel berbahan Ubi Jalar

Wijaya, Wahyu Henry

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ISBN/ISSN: 18.1.3.1.242
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Call Number: 808.068 Wij-k

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ISBN/ISSN: 18.1.3.1.242
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Call Number: 808.068 Wij-k

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Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam

Ndouk, Tristan Antonio

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ISBN/ISSN: 19.1.3.1.220
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Call Number: 808.068 Ndo-p

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ISBN/ISSN: 19.1.3.1.220
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Call Number: 808.068 Ndo-p

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Es Krim Dengan Bahan Dasar Susu Kuda Liar

Bay, Thomas Daniel Riwu

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ISBN/ISSN: 18.1.3.1.279
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Call Number: 808.068 Bay-e

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ISBN/ISSN: 18.1.3.1.279
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Call Number: 808.068 Bay-e

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Kualitas Bumbu Bubuk Wangen Instan Dalam Kemasan Hygienis

Lestari, Ni Putu Tania Dana

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ISBN/ISSN: 18.1.3.1.207
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Call Number: 808.068 Les-k

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ISBN/ISSN: 18.1.3.1.207
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