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Pemanfaatan Ubi Jalar Kuning Dalam Pembuatan Bolu Kukus

Jaya, Gede Tuluskurnia

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ISBN/ISSN: 17.1.3.1.198
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Call Number: 808.068 Jay-p

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ISBN/ISSN: 17.1.3.1.198
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Call Number: 808.068 Jay-p

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Kualitas Kue Lumpur Berbahan Campuran Ubi Jalar Cilembu (Ipomoea Batatas Cult…

Apriadi, Gede

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ISBN/ISSN: 19.1.3.1.313
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Call Number: 808.068 Apr-k

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ISBN/ISSN: 19.1.3.1.313
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Kualitas Mozzarella Vegan Berbahan Dasar Susu Kedelai

Nathan, Gavriella Amadeta

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ISBN/ISSN: 19.1.3.1.194
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Call Number: 808.068 Nat-k

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ISBN/ISSN: 19.1.3.1.194
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Call Number: 808.068 Nat-k

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Modifikasi Produk Butter Cookies Dengan Menggunakan Tepung Kacang Merah

Kangga, Franky Surya

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ISBN/ISSN: 19.1.3.1.281
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Call Number: 808.068 Kan-m

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ISBN/ISSN: 19.1.3.1.281
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Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) Pada Pembuatan Soft…

Ayuningtiyas, Dorothea Sekar

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ISBN/ISSN: 19.1.3.1.200
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Call Number: 808.068 Ayu-p

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ISBN/ISSN: 19.1.3.1.200
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Call Number: 808.068 Ayu-p

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Kualitas Bumbu Genep Kering Dengan Metode Dehidrasi Makanan

Muliardana, I Made Dedi

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ISBN/ISSN: 18.1.3.1.253
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Call Number: 808.068 Mul-k

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ISBN/ISSN: 18.1.3.1.253
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Call Number: 808.068 Mul-k

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Pemanfaatan Tepung Biji Keluwih (Artocarpus Camansi) Sebagai Substitusi Tepun…

Febrinanda, Gede Bayu Raditya

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ISBN/ISSN: 18.1.3.1.356
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Call Number: 808.068 Feb-p

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ISBN/ISSN: 18.1.3.1.356
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Analisis Kualitas Dodol Dengan Bahan Campuran Tepung Kulit Manggis

Devi, Ayu Ade Risma

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ISBN/ISSN: 19.1.3.1.302
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Call Number: 808.068 Dev-a

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ISBN/ISSN: 19.1.3.1.302
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Kualitas Pempek Berbahan Dasar Kacang Kedelai

Safira, Alya Nur

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ISBN/ISSN: 19.1.3.1.296
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Call Number: 808.068 Saf-k

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ISBN/ISSN: 19.1.3.1.296
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Inovasi Pembuatan Brownies Berbahan Dasar Oat, Kurma, dan Ubi Jalar

Sabrina, Alicia Valery

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ISBN/ISSN: 19.1.3.1.229
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Call Number: 808.068 Sab-i

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ISBN/ISSN: 19.1.3.1.229
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Call Number: 808.068 Sab-i

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