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Kualitas Kue Putri Salju Berbahan Campuran Tepung Biji Nangka (Artocarpus Het…
Dewi, Ni Putu Irma Juliana
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17.1.3.1.245
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808,068
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17.1.3.1.245
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Inovasi Rasa Pada Keju Vegetarian
Remantari, Putu Elya
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18.1.3.1.301
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808,068
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18.1.3.1.301
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Kualitas Brownies Pisang Dengan Tepung Ketan Hitam
Damayanti, Putu Octa Viani
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18.1.3.1.302
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18.1.3.1.302
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Penggunaan Aquafaba Kacang Arab Sebagai Alternatif Pengganti Putih Telur Dala…
Ningsih, Desak Gede Catur Rahayu
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18.1.3.1.361
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18.1.3.1.361
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Kualitas Rasa Teh Berbahan Dasar Daun Kopi Dari Desa Asahduren
Sentanu, I Made David Dwi
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18.1.3.1.358
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18.1.3.1.358
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Penggunaan Air Rendaman Kacang Arab Kaleng Sebagai Pengganti Putih Telur Dala…
Nugraha, I Made Nanda Dwi
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18.1.3.1.379
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18.1.3.1.379
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Manisan Kering Berbahan Dasar Buah Anggur Merah
Artha, I Gede Priamboga Dhyana
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18.1.3.1.336
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18.1.3.1.336
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Uji Kualitas French Banguette Dengan Tepung Kedelai (Glycine Max) Sebagai Sub…
Saputra, Harley Davidson Dewa
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17.1.3.1.241
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808,068
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17.1.3.1.241
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Kualitas Sate Lilit Lacto - Ovo Vegetarian Menggunakan Kulit Bagian Dalam Pis…
Mahendra, I Putu Yudik
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ISBN/ISSN
17.1.3.1.208
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17.1.3.1.208
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Pemanfaatan Wortel Sebagai Pewarna Alami Kue Dadar Gulung
Viqi, Cesar Dimas
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17.1.3.1.194
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17.1.3.1.194
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