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Kualitas Pudding Berbahan Campuran Daun Katuk (Sauropus Androgynus)

Adnyani, Ni Putu Yuni Widi

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ISBN/ISSN: 19.1.3.1.371
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Call Number: 808.068 Adn-k

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ISBN/ISSN: 19.1.3.1.371
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Call Number: 808.068 Adn-k

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Roti Tawar Berbahan Dasar Tepung Biji Salak

Santoso, Kevin

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ISBN/ISSN: 18.1.3.1.249
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Call Number: 808.068 San-r

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ISBN/ISSN: 18.1.3.1.249
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Call Number: 808.068 San-r

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Kualitas Jajanan Laklak Menggunakan Tepung Ubi Ungu

Prasetia, I Putu Ery

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ISBN/ISSN: 19.1.3.1.285
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Call Number: 808.068 Pra-k

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ISBN/ISSN: 19.1.3.1.285
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Call Number: 808.068 Pra-k

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Brownies Panggang Berbahan Campuran Tepung Biji Labu

Ananda, Gusti Ayu Made Githa

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ISBN/ISSN: 19.1.3.1.301
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Call Number: 808.068 Ana-b

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ISBN/ISSN: 19.1.3.1.301
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Call Number: 808.068 Ana-b

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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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Series Title: -
Call Number: 808.068 Dev-a

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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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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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Call Number: 808.068 Saf-k

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Bolu Kukus Berbahan Dasar Waluh

Pratama, Sandy Agung

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ISBN/ISSN: 18.1.3.1.283
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Call Number: 808.068 Pra-b

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ISBN/ISSN: 18.1.3.1.283
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Call Number: 808.068 Pra-b

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Modifikasi Produk Sate Lilit Dengan Menggunakan Buah Sukun

Artawan, I Putu Widi

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ISBN/ISSN: 19.1.3.1.292
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Series Title: -
Call Number: 808.068 Art-m

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ISBN/ISSN: 19.1.3.1.292
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Call Number: 808.068 Art-m

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Pembuatan Bolu Gulung Menggunakan Campuran Tepung Kacang Merah

Aditya, I Komang Arta

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ISBN/ISSN: 19.1.3.1.382
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Series Title: -
Call Number: 808.068 Adi-p

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ISBN/ISSN: 19.1.3.1.382
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Call Number: 808.068 Adi-p

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Olahan Buah Anggur Hitam Lokal Menjadi Selai

Depiyani, Ni Kadek

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ISBN/ISSN: 19.1.3.1.368
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Series Title: -
Call Number: 808.068 Dep-o

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ISBN/ISSN: 19.1.3.1.368
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Call Number: 808.068 Dep-o

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Sumarsono, Dicky

Pemanfaatan Tepung Ketan Hitam Dalam Pembuatan Tteokbokki

Benita, Maria Ivana

Manajemen Strategis

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