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Kualitas Pudding Berbahan Campuran Kulit Buah Semangka

Dana, I Putu Eka Surya

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ISBN/ISSN: 19.1.3.1.376
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Call Number: 808.068 Dan-k

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ISBN/ISSN: 19.1.3.1.376
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Call Number: 808.068 Dan-k

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Kualitas Brownies dengan Campuran Tepung Umbi Suweg

Agusta, Aji

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ISBN/ISSN: 19.1.3.1.377
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Call Number: 808.068 Agu-k

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ISBN/ISSN: 19.1.3.1.377
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Call Number: 808.068 Agu-k

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Kualitas Puding Dengan Campuran Daun Kelor

Prianata, I Kadek Sugama

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ISBN/ISSN: 19.1.3.1.379
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Call Number: 808.068 Pri-k

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ISBN/ISSN: 19.1.3.1.379
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Call Number: 808.068 Pri-k

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Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu

Putra, I Wayan Okta Sonyartha Adi

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ISBN/ISSN: 19.1.3.1.388
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Call Number: 808.068 Put-b

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ISBN/ISSN: 19.1.3.1.388
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Call Number: 808.068 Put-b

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Pemanfaatan Kulit Pisang Kepok Sebagai Bahan Tambahan Dalam Pembuatan Brownies

Prayoga, Putu Aris

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ISBN/ISSN: 19.1.3.1.391
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 19.1.3.1.391
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Call Number: 808.068 Pra-p

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Crepes Dengan Penambahan Kunyit Sebagai Pewarna Alami

Dewi, Ni Putu Ayu Padma

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ISBN/ISSN: 20.1.3.1.038
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Call Number: 808.068 Dew-c

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ISBN/ISSN: 20.1.3.1.038
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Call Number: 808.068 Dew-c

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Inovasi Pengolahan Abon Berbahan Dasar Jantung Pisang

Sukreni, Gusti Ayu Dwi

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ISBN/ISSN: 20.1.3.1.043
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Call Number: 808.068 Suk-i

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ISBN/ISSN: 20.1.3.1.043
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Call Number: 808.068 Suk-i

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Kualitas Hamburger Dengan Patty Berbahan Wortel

Pujana, Ida Bagus Oka

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ISBN/ISSN: 20.1.3.1.055
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Call Number: 808.068 Puj-k

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ISBN/ISSN: 20.1.3.1.055
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Call Number: 808.068 Puj-k

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Pemanfaatan Tepung Mocaf (Modified Cassava Flour) Sebagai Bahan Subtitusi Ter…

Qhonif, Laila

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ISBN/ISSN: 20.1.3.1.122
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Series Title: -
Call Number: 808.068 Qho-p

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ISBN/ISSN: 20.1.3.1.122
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Call Number: 808.068 Qho-p

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Penambahan Wortel pada Pembuatan Dodol

Suryani, Ni Made Indah

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ISBN/ISSN: 20.1.3.1.123
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Call Number: 808.068 Sur-p

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ISBN/ISSN: 20.1.3.1.123
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Call Number: 808.068 Sur-p

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