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Kualitas Spongecake Berbahan Campuran Tepung Umbi Talas
Narasena, Komang Adiantika
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ISBN/ISSN
19.1.3.1.342
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808.068 Nar-k
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19.1.3.1.342
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808.068 Nar-k
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Pembuatan Kue Bolu Menggunakan Tepung Kacang Hijau
Arsa, I Wayan Santya
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ISBN/ISSN
19.1.3.1.389
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Call Number
808.068 Ars-p
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19.1.3.1.389
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808.068 Ars-p
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Analisis Kualitas Dan Minat Konsumen Pada Donat Berbahan Dasar Tepung Oat
Saputra, I Kadek
Edition
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ISBN/ISSN
19.1.3.1.305
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Call Number
808.068 Sap-a
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19.1.3.1.305
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808.068 Sap-a
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Kualitas Kue Nagasari Berbahan Dasar Campuran Jus Buah Bit Merah (Beetroot)
Utama, I Gusti Agung Khrisna Yoga Adhitya
Edition
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ISBN/ISSN
19.1.3.1.254
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808.068 Uta-k
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19.1.3.1.254
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808.068 Uta-k
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Pemanfaatan Tepung Mocaf Sebagai Pengganti Tepung Terigu Dalam Pembuatan Fett…
Parasutha, I Gede
Edition
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ISBN/ISSN
19.1.3.1.353
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808.068 Par-p
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19.1.3.1.353
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808.068 Par-p
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Substitusi Tepung Beras Pada Pembuatan Cookies Kacang
Imanuella, Deatrik Tamaro
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ISBN/ISSN
19.1.3.1.222
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808.068 Ima-s
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19.1.3.1.222
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808.068 Ima-s
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Bubble & Squeak Ubi Cilembu
Pricilla, Yovanka
Edition
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ISBN/ISSN
18.1.3.1.264
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808.068 Pri-b
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18.1.3.1.264
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808.068 Pri-b
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Kualitas Perkedel berbahan Ubi Jalar
Wijaya, Wahyu Henry
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ISBN/ISSN
18.1.3.1.242
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Call Number
808.068 Wij-k
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18.1.3.1.242
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808.068 Wij-k
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Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam
Ndouk, Tristan Antonio
Edition
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ISBN/ISSN
19.1.3.1.220
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Call Number
808.068 Ndo-p
Edition
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19.1.3.1.220
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808.068 Ndo-p
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Es Krim Dengan Bahan Dasar Susu Kuda Liar
Bay, Thomas Daniel Riwu
Edition
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ISBN/ISSN
18.1.3.1.279
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808.068 Bay-e
Edition
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18.1.3.1.279
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808.068 Bay-e
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