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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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Call Number: 808.068 Pra-p

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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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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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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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Call Number: 808.068 Put-k

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Olahan Buah Anggur Hitam Lokal Menjadi Selai

Depiyani, Ni Kadek

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ISBN/ISSN: 19.1.3.1.368
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Call Number: 808.068 Dep-o

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ISBN/ISSN: 19.1.3.1.368
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Call Number: 808.068 Dep-o

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Tahu Sebagai Substitusi Daging Pada Steak Bagi Orang Berkebutuhan Khusus

Siedharta, Melisa

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ISBN/ISSN: 18.1.3.1.203
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Call Number: 808.068 Sie-t

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ISBN/ISSN: 18.1.3.1.203
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Call Number: 808.068 Sie-t

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Eksperimen Penambahan Rasa Pada Es Krim Dengan Menggunakan Sari Bunga Dari Bu…

Mahotama, Dewa Ngakan Gede Parijata

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ISBN/ISSN: 19.1.3.1.287
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Call Number: 808.068 Mah-e

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ISBN/ISSN: 19.1.3.1.287
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Call Number: 808.068 Mah-e

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Modifikasi Produk Mie Gluten Free Dengan Menggunakan Tepung Mocaf Dan Tepung …

Adnyana, Komang Bagus Putra

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ISBN/ISSN: 19.1.3.1.272
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Series Title: -
Call Number: 808.068 Adn-m

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ISBN/ISSN: 19.1.3.1.272
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Call Number: 808.068 Adn-m

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Perbandingan Warna, Rasa, Aroma dan Tekstur Ice Cream Angi Menggunakan Pewarn…

Riana, I Ketut Arya

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ISBN/ISSN: 17.1.3.1.350
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Call Number: 808.068 Ria-p

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ISBN/ISSN: 17.1.3.1.350
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Call Number: 808.068 Ria-p

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Kualitas Mie Berbahan Campur Tepung Beras Merah Dan Mocaf

Wulandari, Luh Gede Amanda

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ISBN/ISSN: 19.1.3.1.367
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Series Title: -
Call Number: 808.068 Wul-k

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ISBN/ISSN: 19.1.3.1.367
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Call Number: 808.068 Wul-k

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