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Pemanfaatan Kulit Anggur Sebagai Bahan Teh Herbal
Putra, I Putu Adi Pratama
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17.1.3.1.324
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808,068
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17.1.3.1.324
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Pemanfaatan Biji Buah Nangka Sebagai Tepung
Putra, I Putu Agus Cahya Andika
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17.1.3.1.321
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808,068
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17.1.3.1.321
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Zero-Waste Pengolahan Kelapa : Penggunaan Tumbung Kelapa Sebagai Alternatif P…
Prasetya, Made Bima Bagus
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17.1.3.1.287
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808,068
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17.1.3.1.287
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Kualitas Penambahan Ubi Ungu Dalam Adonan Onde-Onde
Saputra, Gede Amerta Widi
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17.1.3.1.236
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17.1.3.1.236
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Kualitas Kue Daifuku Mochi Dengan Bahan Campuran Tepung Kacang Hijau
Marta, Angga
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17.1.3.1.226
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808,068
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17.1.3.1.226
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Kualitas Donat Berbahan Dasar Talas
Purnomo, I Putu Jefri
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17.1.3.1.221
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17.1.3.1.221
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Kualitas Donat Dengan Penambahan Nasi Putih Sebagai Bahan Pelembut
Putra, M. Rivaldi
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ISBN/ISSN
17.1.3.1.210
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808,068
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17.1.3.1.210
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Pemanfaatan Biji Buah Nangka (Artocarpus Heterophyllus) Sebagai Bahan Baku Pe…
Kusumanata, Putu Danan Arya
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ISBN/ISSN
17.1.3.1.207
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808,068
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17.1.3.1.207
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Penggunaan Selai Cabai Merah Besar (Capsicum Annuum L) Sebagai Pengganti Sela…
Jovano, Wika
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17.1.3.1.205
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17.1.3.1.205
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Substitusi Tepung Terigu Dengan Tepung Kedelai Hitam Dalam Pembuatan Kulit To…
Anggelica, Crysti
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17.1.3.1.181
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17.1.3.1.181
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