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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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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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Pembuatan Nugget Berbahan Dasar Ikan Tongkol

Gorintha, Moses

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ISBN/ISSN: 19.1.3.1.311
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Call Number: 808.068 Gor-p

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ISBN/ISSN: 19.1.3.1.311
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Call Number: 808.068 Gor-p

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Keripik Berbahan Batang Pohon Pisang

Dijaya, I Gusti Ngurah Ari

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ISBN/ISSN: 19.1.3.1.310
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Call Number: 808.068 Dij-k

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ISBN/ISSN: 19.1.3.1.310
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Call Number: 808.068 Dij-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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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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Call Number: 808.068 Apr-k

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ISBN/ISSN: 19.1.3.1.313
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Call Number: 808.068 Apr-k

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Modifikasi Produk Mie Gluten Free Dengan Menggunakan Tepung Mocaf Dan Tepung …

Adnyana, Komang Bagus Putra

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ISBN/ISSN: 19.1.3.1.272
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Call Number: 808.068 Adn-m

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ISBN/ISSN: 19.1.3.1.272
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Call Number: 808.068 Adn-m

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Kualitas Cassava Kebab (Kulit Kebab Berbahan Dasar Singkong Mentega)

Manandang, Sahara Padusi

Analisis Penerapan Standar Oprasional Prosedur Food And Beverage Service Di Le Meridien Hotel Abu Dhabi

Manuaba, Ida Bagus Mahendra Putra

Pengaruh Ph Air Terhadap Hasil Akhir Pembuatan American Soft Roll

Putri, Ni Luh Made Diah Rahmayanti

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Astrawan, I Made Doni

Kualitas Selai Santan Kelapa Dengan Campuran Ampas Tahu

Suardika, I Kadek