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Kualitas Cookies Dengan Bahan Dasar Tepung Biji Nangka

Widiari, Ni Luh Putu Febri

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ISBN/ISSN: 19.1.3.1.361
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Call Number: 808.068 Wid-k

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ISBN/ISSN: 19.1.3.1.361
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Eksperimen Penambahan Rasa Pada Es Krim Dengan Menggunakan Sari Bunga Dari Bu…

Mahotama, Dewa Ngakan Gede Parijata

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ISBN/ISSN: 19.1.3.1.287
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Call Number: 808.068 Mah-e

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ISBN/ISSN: 19.1.3.1.287
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Modifikasi Produk Mie Gluten Free Dengan Menggunakan Tepung Mocaf Dan Tepung …

Adnyana, Komang Bagus Putra

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ISBN/ISSN: 19.1.3.1.272
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Call Number: 808.068 Adn-m

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ISBN/ISSN: 19.1.3.1.272
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Call Number: 808.068 Adn-m

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Kualitas Selai Kulit Semangka (Citrullus Lanatus) Dengan Penambahan Extrak Bu…

Amertyasih, Ketut Asri

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ISBN/ISSN: 19.1.3.1.365
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Call Number: 808.068 Ame-k

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ISBN/ISSN: 19.1.3.1.365
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Perbandingan Warna, Rasa, Aroma dan Tekstur Ice Cream Angi Menggunakan Pewarn…

Riana, I Ketut Arya

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ISBN/ISSN: 17.1.3.1.350
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Call Number: 808.068 Ria-p

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ISBN/ISSN: 17.1.3.1.350
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Kualitas Mie Berbahan Campur Tepung Beras Merah Dan Mocaf

Wulandari, Luh Gede Amanda

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ISBN/ISSN: 19.1.3.1.367
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Call Number: 808.068 Wul-k

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ISBN/ISSN: 19.1.3.1.367
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Call Number: 808.068 Wul-k

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Pembuatan Tempe Berbahan Kacang Merah

Suryawan, I Kadek Agus

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ISBN/ISSN: 19.1.3.1.380
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Call Number: 808.068 Sur-p

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ISBN/ISSN: 19.1.3.1.380
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Call Number: 808.068 Sur-p

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Pengaruh Penambahan Kulit Pisang Kepok Terhadap Kualitas Kukis

Windrasmara, Komang Trisna

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ISBN/ISSN: 19.1.3.1.372
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Call Number: 808.068 Win-p

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ISBN/ISSN: 19.1.3.1.372
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Prosedur Penyimpanan Dressing di The Finns Beach Club, Canggu

Wiyanto, Verrel Geraldy

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ISBN/ISSN: 18.1.3.1.388
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Call Number: 808.068 Wiy-p

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ISBN/ISSN: 18.1.3.1.388
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Call Number: 808.068 Wiy-p

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Kualitas Cookies Berbahan Campuran Tepung Labu Kuning

Shinta, Syahrifah

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ISBN/ISSN: 19.1.3.1.266
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Call Number: 808.068 Shi-k

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ISBN/ISSN: 19.1.3.1.266
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