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Analisis Kualitas Dodol Dengan Bahan Campuran Tepung Kulit Manggis

Devi, Ayu Ade Risma

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ISBN/ISSN: 19.1.3.1.302
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Call Number: 808.068 Dev-a

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ISBN/ISSN: 19.1.3.1.302
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Call Number: 808.068 Dev-a

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Kualitas Pempek Berbahan Dasar Kacang Kedelai

Safira, Alya Nur

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ISBN/ISSN: 19.1.3.1.296
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Call Number: 808.068 Saf-k

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ISBN/ISSN: 19.1.3.1.296
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Call Number: 808.068 Saf-k

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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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Call Number: 808.068 Pra-b

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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 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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Series Title: -
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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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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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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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
Collation: -
Series Title: -
Call Number: 808.068 Sus-k

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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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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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Series Title: -
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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