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Kualitas Sari Jahe Sebagai Bahan Pembuatan Puding

Wijaya, Pande Made Krisna Angga

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ISBN/ISSN: 18.1.3.1.248
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Call Number: 808.068 Wij-k

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ISBN/ISSN: 18.1.3.1.248
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Call Number: 808.068 Wij-k

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Kualitas Bakso Berbahan Dasar Jamur Kancing

Saputro, Sefian Aldo Eko

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ISBN/ISSN: 17.1.3.1.269
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Call Number: 808.068 Sap-k

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ISBN/ISSN: 17.1.3.1.269
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Call Number: 808.068 Sap-k

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Modifikasi Produk Churros Dengan Menggunakan Tepung Almond Dan Tepung Gandum …

Kurniawan, Dea

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ISBN/ISSN: 19.1.3.1.274
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Series Title: -
Call Number: 808.068 Kur-m

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ISBN/ISSN: 19.1.3.1.274
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Call Number: 808.068 Kur-m

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Kualitas Es Krim Dengan Campuran Jamu Beras Kencur

Ardita, I Kadek Oka

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ISBN/ISSN: 18.1.3.1.324
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Call Number: 808.068 Ard-k

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ISBN/ISSN: 18.1.3.1.324
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Call Number: 808.068 Ard-k

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Penggunaan Tepung Ubi Ungu Sebagai Pengganti Tepung Terigu Dalam Pembuatan Ku…

Wedana, I Gede Arta

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ISBN/ISSN: 18.1.3.1.262
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Series Title: -
Call Number: 808.068 Wed-p

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ISBN/ISSN: 18.1.3.1.262
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Call Number: 808.068 Wed-p

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Kualitas Es Krim Vanila Dengan Penambahan Ekstrak Bunga Cempaka Putih

Udiyana, Kadek Vibhu Vidanta

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ISBN/ISSN: 18.1.3.1.246
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Call Number: 808.068 Udi-k

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ISBN/ISSN: 18.1.3.1.246
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Call Number: 808.068 Udi-k

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Kualitas Starter Sourdough Dengan Penambahan Sari Salak

Nataresa, I Wayan Bayu Banen

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ISBN/ISSN: 18.1.3.1.257
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Series Title: -
Call Number: 808.068 Nat-k

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ISBN/ISSN: 18.1.3.1.257
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Call Number: 808.068 Nat-k

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Manisan Berbahan Dasar Bunga Kecombrang

Arianto, I Gede Ferry

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ISBN/ISSN: 17.1.3.1.261
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Call Number: 808.068 Ari-m

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ISBN/ISSN: 17.1.3.1.261
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Call Number: 808.068 Ari-m

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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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Call Number: 808.068 Ima-s

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ISBN/ISSN: 19.1.3.1.222
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Call Number: 808.068 Ima-s

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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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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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Communicating

Taylor, Anita

Kualitas Cookies Kastengel Dengan Substitusi Tepung Kacang Hijau

Nuryanti, Ni Luh Gede

Peranan Standard Operating Procedure Dalam Menangani Keluhan Tamu Oleh Front Office Di Padma Resort Legian

Yeniari, Ni Komang Fani

Pengaruh Motivasi Material Insetif Dan non - Material Insetif Terhadap Kinerja Karyawan Di Hotel Lestari Jember

Dinoto, Fedy Wijaya

Penggunaan Air Rendaman Kacang Arab Kaleng Sebagai Pengganti Putih Telur Dalam Pembuatan Chocolate Mousse

Nugraha, I Made Nanda Dwi