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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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808.068 Apr-k
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19.1.3.1.313
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Kualitas Mozzarella Vegan Berbahan Dasar Susu Kedelai
Nathan, Gavriella Amadeta
Edition
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ISBN/ISSN
19.1.3.1.194
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808.068 Nat-k
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19.1.3.1.194
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Modifikasi Produk Butter Cookies Dengan Menggunakan Tepung Kacang Merah
Kangga, Franky Surya
Edition
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ISBN/ISSN
19.1.3.1.281
Collation
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Call Number
808.068 Kan-m
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19.1.3.1.281
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808.068 Kan-m
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Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) Pada Pembuatan Soft…
Ayuningtiyas, Dorothea Sekar
Edition
-
ISBN/ISSN
19.1.3.1.200
Collation
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Call Number
808.068 Ayu-p
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19.1.3.1.200
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808.068 Ayu-p
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Kualitas Bumbu Genep Kering Dengan Metode Dehidrasi Makanan
Muliardana, I Made Dedi
Edition
-
ISBN/ISSN
18.1.3.1.253
Collation
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-
Call Number
808.068 Mul-k
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18.1.3.1.253
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808.068 Mul-k
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Pemanfaatan Tepung Biji Keluwih (Artocarpus Camansi) Sebagai Substitusi Tepun…
Febrinanda, Gede Bayu Raditya
Edition
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ISBN/ISSN
18.1.3.1.356
Collation
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808.068 Feb-p
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18.1.3.1.356
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Analisis Kualitas Dodol Dengan Bahan Campuran Tepung Kulit Manggis
Devi, Ayu Ade Risma
Edition
-
ISBN/ISSN
19.1.3.1.302
Collation
-
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Call Number
808.068 Dev-a
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19.1.3.1.302
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808.068 Dev-a
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Kualitas Pempek Berbahan Dasar Kacang Kedelai
Safira, Alya Nur
Edition
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ISBN/ISSN
19.1.3.1.296
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808.068 Saf-k
Edition
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19.1.3.1.296
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808.068 Saf-k
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Inovasi Pembuatan Brownies Berbahan Dasar Oat, Kurma, dan Ubi Jalar
Sabrina, Alicia Valery
Edition
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ISBN/ISSN
19.1.3.1.229
Collation
-
Series Title
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Call Number
808.068 Sab-i
Edition
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19.1.3.1.229
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808.068 Sab-i
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Pemanfaatan Arak Dengan Campuran Bunga Cempaka Pairing With Sate Lilit
Dharmawan, Agus Ketut
Edition
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ISBN/ISSN
19.1.3.1.392
Collation
-
Series Title
-
Call Number
808.068 Dha-p
Edition
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19.1.3.1.392
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808.068 Dha-p
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