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Kualitas Cookies Menggunkan Tepung Bekatul (Oryza Sativa)

Balalembang, Saldrich Jilian

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ISBN/ISSN: 18.1.3.1.218
Collation: -
Series Title: -
Call Number: 808.068 Bal-k

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ISBN/ISSN: 18.1.3.1.218
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Call Number: 808.068 Bal-k

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Kualitas Donat Berbahan Dasar Campuran Tepung Beras Hitam

Maharani, Ni Putu Ika

Edition: -
ISBN/ISSN: 19.1.3.1.106
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Series Title: -
Call Number: 808.068 Mah-k

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ISBN/ISSN: 19.1.3.1.106
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Call Number: 808.068 Mah-k

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Pemanfaatan Anggur Merah Untuk Pencampuran Agar - Agar

Wahyudi, Gusti Ayu Putu Egyanita Putri

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ISBN/ISSN: 19.1.3.1.139
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Series Title: -
Call Number: 808.068 Wah-p

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ISBN/ISSN: 19.1.3.1.139
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Call Number: 808.068 Wah-p

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Kualitas Tempe Berbahan Dasar Kacang Gude(CAJANUS Cajan(L) MILLPS.)

Arsiawan, I Komang Tam Tam Mcwell Nugraha

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ISBN/ISSN: 19.1.3.1.354
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Call Number: 808.068 Ars-k

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ISBN/ISSN: 19.1.3.1.354
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Call Number: 808.068 Ars-k

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Modifikasi Laklak Berbahan Dasar Tepung Beras Merah

Pradita, Kadek Aris

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ISBN/ISSN: 19.1.3.1.290
Collation: -
Series Title: -
Call Number: 808.068 Pra-m

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ISBN/ISSN: 19.1.3.1.290
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Call Number: 808.068 Pra-m

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Inovasi Tortilla Berbahan Dasar Tepung Kedelai

Mertha, I Gusti Agung Ricky Tri Satria

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ISBN/ISSN: 18.1.3.1.370
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Series Title: -
Call Number: 808.068 Mer-i

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ISBN/ISSN: 18.1.3.1.370
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Call Number: 808.068 Mer-i

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Modifikasi Produk Pancake Menggunakan Campuran Tepung Labu Kuning

Pratama, Putu Bagus Arya Eka

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ISBN/ISSN: 19.1.3.1.273
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Series Title: -
Call Number: 808.068 Pra-m

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ISBN/ISSN: 19.1.3.1.273
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Call Number: 808.068 Pra-m

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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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Series Title: -
Call Number: 808.068 Sap-a

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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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Kualitas Bumbu Bubuk Wangen Instan Dalam Kemasan Hygienis

Lestari, Ni Putu Tania Dana

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ISBN/ISSN: 18.1.3.1.207
Collation: -
Series Title: -
Call Number: 808.068 Les-k

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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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Kualitas Selai Lembaran Rasa Kopi

Sujana, Nyoman Agus

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ISBN/ISSN: 18.1.3.1.389
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Series Title: -
Call Number: 808.068 Suj-k

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ISBN/ISSN: 18.1.3.1.389
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Call Number: 808.068 Suj-k

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How to Manage Performance: 24 Poin Penting Untuk Meningkatkan Kinerja

Bacal, Robert

Penggunaan Fermentasi Kulit Apel Sebagai Bahan Pengganti Ragi Dalam Pembuatan Sourdough Bread

Ardhiyuda, Jonathan Irvani

Pengaruh Komunikasi Terhadap Kinerja Karyawan Di Horison Seminyak Hotel

Rahayu, Ni Kadek Dwinda Sri

CSR (Corporate Social Responsibility) :Tanggung Jawab Sosial Korporasi

Mardikanto, Totok

Kualitas Cupcakes Dengan Campuran Bayam

Mulyasari, Ni Kadek Anggi