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Pemanfaatan Lada Hitam Sebagai Alternatif Rasa Pedas Pada Chocolate Mousse Cake
Artasari, Ni Luh Gede Desi
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ISBN/ISSN
16.1.3.1.207
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808,068
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16.1.3.1.207
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808,068
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Kualitas Donat Berbahan Campuran Ubi Jalar Cilembu (Ipomoea Batatas Cultivar …
Andika, I Nyoman Adi
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ISBN/ISSN
16.1.3.1.192
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808,068
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16.1.3.1.192
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Kualitas Abon Vegetarian Dengan Bahan Dasar Buah Nangka
Nathalia, Nadila
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ISBN/ISSN
16.1.3.1.175
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808,068
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16.1.3.1.175
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Kualitas Cookies Keju Dengan Campuran Daun Pepaya
Putri, Lavinia Carissa
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ISBN/ISSN
16.1.3.1.174
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808,068
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16.1.3.1.174
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Kualitas Sorbet Berbahan Dasar Buah Mengkudu (Morinda Citrifolia)
Kanessa, Fenni Oktavia
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ISBN/ISSN
16.1.3.1.172
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808,068
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16.1.3.1.172
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Kualitas Cannoli Berbahan Campuran Tepung Talas
Lasmin, Ricky Septian
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ISBN/ISSN
16.1.3.1.167
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808,068
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16.1.3.1.167
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Kualitas Vegetarian Nugget Berbahan Dasar Daun Pakis
Mahosadi, Patrisius Lattta
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ISBN/ISSN
16.1.3.1.164
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808,068
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16.1.3.1.164
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Kualitas Mousse Dengan Bahan Tambahan Daun Kelor
Kevin
Edition
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ISBN/ISSN
16.1.3.1.163
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808,068
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ISBN/ISSN
16.1.3.1.163
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Kualitas Marmalade Jeruk Keprok Berbahan Campuran Buah Kelapa
Malvin
Edition
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ISBN/ISSN
16.1.3.1.160
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808,068
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16.1.3.1.160
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Kualitas Bakso Berbahan Dasar Daging Kuda
Mulya, Indra Eriyadi
Edition
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ISBN/ISSN
16.1.3.1.159
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808,068
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16.1.3.1.159
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