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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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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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Call Number: 808.068 Sus-k

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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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Call Number: 808.068 Put-k

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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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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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Penggunaan Singkong Sebagai Substitusi Tepung Terigu Dalam Pembuatan Mie

Prastyo, Rizki

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ISBN/ISSN: 19.1.3.1.357
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 19.1.3.1.357
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Kualitas Cookies Dengan Bahan Dasar Tepung Biji Nangka

Widiari, Ni Luh Putu Febri

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ISBN/ISSN: 19.1.3.1.361
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Series Title: -
Call Number: 808.068 Wid-k

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ISBN/ISSN: 19.1.3.1.361
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Call Number: 808.068 Wid-k

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

Adnyana, Komang Bagus Putra

Edition: -
ISBN/ISSN: 19.1.3.1.272
Collation: -
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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