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Kualitas Mie Basah Dengan Campuran Ubi Ungu dan Ekstrak Bayam Merah (Amaranth…

Dharma, I Made Yowana Widya

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ISBN/ISSN: 19.1.3.1.282
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Call Number: 808.068 Dha-k

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ISBN/ISSN: 19.1.3.1.282
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Analisis Kualitas Dan Minat Es Krim Berbahan Campuran Ubi Ungu

Putra, I Made Oka Dharma

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ISBN/ISSN: 19.1.3.1.309
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Call Number: 808.068 Put-a

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ISBN/ISSN: 19.1.3.1.309
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Kualitas Selai Berbahan Dasar Rumput Laut

Putra, I Made Landuh Raharja

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ISBN/ISSN: 19.1.3.1.378
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.378
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Penggunaan Kacang Pistacchio Sebagai Tambahan Bahan Utama Dalam Pembuatan Bro…

Yustyadarma, I Gusti Ngurah Arya Agastya

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ISBN/ISSN: 19.1.3.1.250
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Call Number: 808.068 Yus-p

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ISBN/ISSN: 19.1.3.1.250
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Keripik Berbahan Batang Pohon Pisang

Dijaya, I Gusti Ngurah Ari

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ISBN/ISSN: 19.1.3.1.310
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Call Number: 808.068 Dij-k

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ISBN/ISSN: 19.1.3.1.310
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Call Number: 808.068 Dij-k

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Kualitas Bolu Kukus Dengan Penambahan Extract Bunga Telang

Udiyana, I Gede

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ISBN/ISSN: 19.1.3.1.375
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Call Number: 808.068 Udi-k

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ISBN/ISSN: 19.1.3.1.375
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Call Number: 808.068 Udi-k

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Analisis Restoran Taman Dedari Sebagai Objek Wisata Dimasa Pandemi Covid 19

Adnyana, I Gede Arya

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ISBN/ISSN: 17.1.3.1.328
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Call Number: 808.068 Adn-a

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ISBN/ISSN: 17.1.3.1.328
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Analisis Penyimpanan Bahan Makanan Di ST Regis Bali Resort

Paramartha, I Dewa Gede Nata

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ISBN/ISSN: 19.1.3.1.316
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Call Number: 808.068 Par-a

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ISBN/ISSN: 19.1.3.1.316
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Pengaruh Pengunaan Puree Labu Kuning (Cucurbitas Moschata) Terhadap Kualitas …

Friets, Hans

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ISBN/ISSN: 18.1.3.1.210
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Call Number: 808.068 Fri-p

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ISBN/ISSN: 18.1.3.1.210
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Brownies Panggang Berbahan Campuran Tepung Biji Labu

Ananda, Gusti Ayu Made Githa

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ISBN/ISSN: 19.1.3.1.301
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Call Number: 808.068 Ana-b

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ISBN/ISSN: 19.1.3.1.301
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