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Pembuatan Dodol Dengan Bahan Dasar Dari Biji Durian
Setyawan, I Kadek Raditia
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ISBN/ISSN
17.1.3.1.286
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808,068
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17.1.3.1.286
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Kualitas Home Made Noodle ( Mie Rumahan ) Dengan Tambahan Bahan Daun Kelor
Subawa, I Made Merta
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17.1.3.1.264
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808,068
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17.1.3.1.264
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Penerapan Hygiene Dan Sanitasi Di Hot Kitchen Hotel Le Meridien Bali Jimbaran
Winarsa, I Gede Eka
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17.1.3.1.285
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808,068
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17.1.3.1.285
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Pemanfaatan Edamame(Glycine Max. L. Merill) Dalam Pembuatan Es Krim
Santoso, Rania Ghina Thahani
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17.1.3.1.280
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808,068
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17.1.3.1.280
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Pemanfaatan Buah Lamun Sebagai Bahan Pembuatan Soup
Sudiawan, Kadek Yoga
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ISBN/ISSN
17.1.3.1.284
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808,068
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17.1.3.1.284
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Pemanfaatan Cabai Merah Sebagai Manisan
Prayoga, I Gede Angga
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17.1.3.1.283
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17.1.3.1.283
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Penambahan Tepung Mocaf Dalam Pembuatan Kulit Pie
Verdinita, Tarisa Yuku
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17.1.3.1.282
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808,068
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17.1.3.1.282
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Pengolahan Buah Naga Menjadi Selai
Dewi, Ni Made Nara Sintya
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17.1.3.1.281
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808,068
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17.1.3.1.281
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Kualitas Nastar Dengan Campuran Tepung Buah Bit Merah (Beta Vulgaris L)
Saputra, Teddy
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17.1.3.1.262
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808,068
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17.1.3.1.262
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Pembuatan Nugget Vegetarian Dengan Bahan Dasar Tempe
Dewi, Kadek Ayu Surya Augustina
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17.1.3.1.277
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808,068
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17.1.3.1.277
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