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Inovasi Pembuatan Vegan Bacon Berbahan Dasar Starch Kentang

Putra, I Gede Aditya

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ISBN/ISSN: 19.1.3.1.253
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Call Number: 808.068 Put-i

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ISBN/ISSN: 19.1.3.1.253
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Call Number: 808.068 Put-i

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Bolu Kukus Berbahan Dasar Waluh

Pratama, Sandy Agung

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ISBN/ISSN: 18.1.3.1.283
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Call Number: 808.068 Pra-b

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ISBN/ISSN: 18.1.3.1.283
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Kualitas Cookies Dari Tepung Beras Merah (Oryza Nivara)

Arnas, Regina Sukma Dewi Putri

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ISBN/ISSN: 18.1.3.1.272
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Call Number: 808.068 Arn-k

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ISBN/ISSN: 18.1.3.1.272
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Call Number: 808.068 Arn-k

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Pembuatan Tape Dari Bahan Utama Jagung Ketan

Setiawan, I Made Permana Dwi

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ISBN/ISSN: 19.1.3.1.384
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Call Number: 808.068 Set-p

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ISBN/ISSN: 19.1.3.1.384
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Call Number: 808.068 Set-p

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Kualitas Dendeng Berbahan Dasar Jantung Pisang

Prameswari, Niken

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ISBN/ISSN: 19.1.3.1.235
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Call Number: 808.068 Pra-k

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ISBN/ISSN: 19.1.3.1.235
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Call Number: 808.068 Pra-k

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Kualitas Cookies Dengan Campuran Tepung Sorgum

Yuliani, Kadek Diah

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ISBN/ISSN: 19.1.3.1.264
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Call Number: 808.068 Yul-k

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ISBN/ISSN: 19.1.3.1.264
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Call Number: 808.068 Yul-k

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Modifikasi Produk Sate Lilit Dengan Menggunakan Buah Sukun

Artawan, I Putu Widi

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ISBN/ISSN: 19.1.3.1.292
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Call Number: 808.068 Art-m

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ISBN/ISSN: 19.1.3.1.292
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Call Number: 808.068 Art-m

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Pembuatan Selai Dari Kulit Semangka (Citrullus Lanatus) dan Ditambahkan Sari …

Pramana, I Made Manggala

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ISBN/ISSN: 18.1.3.1.124
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 18.1.3.1.124
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Kualitas Mie Dengan Bahan Campuran Ubi Jalar Kuning

Sulastra, I Komang

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ISBN/ISSN: 19.1.3.1.276
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Call Number: 808.068 Sul-k

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ISBN/ISSN: 19.1.3.1.276
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Call Number: 808.068 Sul-k

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Inovasi Bumbu Genep Menjadi Bumbu Blok Instan

Saputra, I Ketut Gana Aditya

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ISBN/ISSN: 18.1.3.1.247
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Series Title: -
Call Number: 808.068 Sap-i

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ISBN/ISSN: 18.1.3.1.247
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Call Number: 808.068 Sap-i

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