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Pemanfaatan Jus Belimbing Wuluh Dalam Proses Marinate Pada Steak Daging Sapi
Ratnaningsih, Ni Wayan Desi
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ISBN/ISSN
17.1.3.1.214
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808,068
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17.1.3.1.214
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Kualitas Cookies Berbahan Dasar Tepung Biji Labu Kuning
Mahayanti, Ni Putu Fitri
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17.1.3.1.212
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808,068
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17.1.3.1.212
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Penggunaan Pewarna Alami Biji Kacang Hijau Terhadap Pembuatan Bubur Sumsum
Andia, Putu Alfin
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17.1.3.1.206
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808,068
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17.1.3.1.206
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Penggunaan Minuman Tradisional Loloh Cemcem Sebagai Pengganti Teh Terhadap Pe…
Manuhutu, Juan Verrel Yehezkiel
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ISBN/ISSN
17.1.3.1.204
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17.1.3.1.204
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Penerapan Umbi Bit Merah Dalam Pembuatan Brownies
Permana , Putu Yudi Sukma
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17.1.3.1.203
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17.1.3.1.203
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Penggunaan Kulit Dalam Manggis (Granicia Mangostana L.) Terhadap Pbuatan Lact…
Melandikha, Densuli
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17.1.3.1.191
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808,068
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17.1.3.1.191
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Kualitas Pembuatan Tortilla Substitusi Tepung Kacang Hijau
Santoso, Louiz Yosfiah
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ISBN/ISSN
17.1.3.1.233
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808,068
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17.1.3.1.233
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Kualitas Rumput Laut Segar Dalam Pembuatan Agar-Agar Rasa Kunyit
Saragih, Anisah Franse
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17.1.3.1.188
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17.1.3.1.188
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Pengaruh Penambahan Wortel Sebagai Bahan Campuran Dalam Pembuatan Klepon
Putra, Putu Agus Winanda
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ISBN/ISSN
17.1.3.1.230
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808,068
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17.1.3.1.230
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Pengaruh Penggunaan Wheat Strach/Pati Gandum Terhadap Pembuatan Bakpao
Miguel, Theodore
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17.1.3.1.228
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808,068
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17.1.3.1.228
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Arimerta, I Gede Bayu
Food Service Facilities Planning
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