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Gluten Free Muffin Berbahan Dasar Tepung Pisang Kepok

Permana, Malik Rama

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ISBN/ISSN: 18.1.3.1.368
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Call Number: 808.068 Per-g

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ISBN/ISSN: 18.1.3.1.368
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Inovasi Roti Menggunakan Buah Alpukat Sebagai Pengganti Margarin

Handoko, Jorgy

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ISBN/ISSN: 18.1.3.1.385
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Call Number: 808.068 Han-i

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ISBN/ISSN: 18.1.3.1.385
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Call Number: 808.068 Han-i

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Pengolahan Bawang Dayak Sebagai Pangan Fungsional Berupa Aioli

Caroline, Jessica

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ISBN/ISSN: 19.1.3.1.196
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Call Number: 808.068 Car-p

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ISBN/ISSN: 19.1.3.1.196
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Call Number: 808.068 Car-p

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Kualitas Pasta Gluten Free Berbahan Dasar Tepung Sukun Pada Spaghetti Aglio E…

Putri, Ni Made Ari Montessori Kartika

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ISBN/ISSN: 19.1.3.1.202
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.202
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Penggunaan Tepung Mocaf Dalam Pembuatan Gluten Free Pasta

Setiawan, Jeremy Natanael

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ISBN/ISSN: 19.1.3.1.206
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Call Number: 808.068 Set-p

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ISBN/ISSN: 19.1.3.1.206
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Call Number: 808.068 Set-p

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Pemanfaatan Buah Kawista Dalam Pembuatan Nastar

Satyanegara, Kevin Yohanto

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ISBN/ISSN: 19.1.3.1.210
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Call Number: 808.068 Sat-p

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ISBN/ISSN: 19.1.3.1.210
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Call Number: 808.068 Sat-p

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Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies

Syahputra, Bryan Herly

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ISBN/ISSN: 19.1.3.1.217
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Call Number: 808.068 Sya-p

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ISBN/ISSN: 19.1.3.1.217
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Call Number: 808.068 Sya-p

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Penggunaan Tepung Mocaf Dalam Bahan Baku Pembuatan Gluten Free Misoa

Febrianta, Mario Valentio

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ISBN/ISSN: 19.1.3.1.218
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Call Number: 808.068 Feb-p

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ISBN/ISSN: 19.1.3.1.218
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Call Number: 808.068 Feb-p

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Subtitusi Tepung Sorgum Dalam Pembuatan Kue Kering Havermut

Gracia, Gabriela

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ISBN/ISSN: 19.1.3.1.232
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Call Number: 808.068 Gra-s

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ISBN/ISSN: 19.1.3.1.232
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Call Number: 808.068 Gra-s

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Kualitas Wingko dengan Bahan Tepung Mokaf

Sanjaya, I Kadek

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ISBN/ISSN: 19.1.3.1.240
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Series Title: -
Call Number: 808.068 San-k

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ISBN/ISSN: 19.1.3.1.240
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Call Number: 808.068 San-k

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