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Mie Berbahan Dasar Tepung Sagu

Adi, I Kadek Suartama

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ISBN/ISSN: 18.1.3.1.277
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Call Number: 808.068 Adi-m

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ISBN/ISSN: 18.1.3.1.277
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Kualitas Cashew Biscotti Dengan Bahan Tepung Kulit Jeruk Manis (Citrus x Sine…

Susastrawan, I Gede

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ISBN/ISSN: 19.1.3.1.341
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Call Number: 808.068 Sus-k

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ISBN/ISSN: 19.1.3.1.341
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Kualitas Oatmeal Sebagai Pengganti Tepung Dalam Pembuatan Churros

Putra, I Kompyang Ery Mahardika

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ISBN/ISSN: 19.1.3.1.315
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.315
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Kualitas Bakwan Goreng Gluten Free Dengan Menggunakan Tepung Mocaf

Putra, Dewa Gede Andika Premana

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ISBN/ISSN: 18.1.3.1.290
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Call Number: 808.068 Put-k

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ISBN/ISSN: 18.1.3.1.290
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Subsitusi Selai Nanas Dengan Selai Salak Dalam Pembuatan Nastar

Helena, Brigitta

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ISBN/ISSN: 18.1.3.1.204
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Call Number: 808.068 Hel-s

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ISBN/ISSN: 18.1.3.1.204
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Call Number: 808.068 Hel-s

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Pembuatan Bolu Gulung Menggunakan Campuran Tepung Kacang Merah

Aditya, I Komang Arta

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ISBN/ISSN: 19.1.3.1.382
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Call Number: 808.068 Adi-p

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ISBN/ISSN: 19.1.3.1.382
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Call Number: 808.068 Adi-p

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Penggunaan Kulit Wortel (Daucus Carota L.) Sebagai Ragi Alami (Refreshed Star…

Tharessa, Ni Komang

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ISBN/ISSN: 19.1.3.1.234
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Call Number: 808.068 Tha-p

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ISBN/ISSN: 19.1.3.1.234
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Call Number: 808.068 Tha-p

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Kualitas Keripik Berbahan Dasar Daun Katuk

Mulyawan, I Kadek Gody Giovinda

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ISBN/ISSN: 18.1.3.1.374
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Call Number: 808.068 Mul-k

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ISBN/ISSN: 18.1.3.1.374
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Call Number: 808.068 Mul-k

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Efisiensi Penggunaan Teknik Hybrid Terhadap Pembuatan Roti Sourdough

Budiman, Yulius

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ISBN/ISSN: 19.1.3.1.224
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Call Number: 808.068 Bud-e

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ISBN/ISSN: 19.1.3.1.224
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Call Number: 808.068 Bud-e

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Kualitas Donat Berbahan Dasar Tepung Terigu Dengan Tambahan Tepung Wortel

Putra, Agus Erik Sanjaya

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ISBN/ISSN: 19.1.3.1.344
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.344
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