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Kualitas Mie Basah Dengan Campuran Ubi Ungu dan Ekstrak Bayam Merah (Amaranth…
Dharma, I Made Yowana Widya
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19.1.3.1.282
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808.068 Dha-k
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19.1.3.1.282
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Kualitas Mie Dengan Bahan Campuran Ubi Jalar Kuning
Sulastra, I Komang
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ISBN/ISSN
19.1.3.1.276
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808.068 Sul-k
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19.1.3.1.276
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808.068 Sul-k
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Mie Berbahan Dasar Tepung Sagu
Adi, I Kadek Suartama
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18.1.3.1.277
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808.068 Adi-m
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18.1.3.1.277
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Penggunaan Singkong Sebagai Substitusi Tepung Terigu Dalam Pembuatan Mie
Prastyo, Rizki
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19.1.3.1.357
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808.068 Pra-p
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19.1.3.1.357
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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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808.068 Adn-m
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19.1.3.1.272
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Kualitas Mie Berbahan Campur Tepung Beras Merah Dan Mocaf
Wulandari, Luh Gede Amanda
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19.1.3.1.367
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808.068 Wul-k
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19.1.3.1.367
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808.068 Wul-k
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Pengaruh Protokol CHSE (Cleanliness, Health, Safety, Environment Sustainabili…
Prayoga, Putu Arditya
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18.2.1.1.161
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808,068 Pra-p
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18.2.1.1.161
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Penambahan Ekstrak Bungga Telang Sebagai Pewarna Alami
Dewi, Ni Made Ade Sintiya
Sarapan Pagi Berbahan Roti
Tim, Dapur Anggrek
Kualitas Donat Berbahan Dasar Campuran Tepung Beras Hitam
Maharani, Ni Putu Ika
Pengaruh Harga Dan Promosi Terhadap Minat Tamu Untuk Menginap Di The Purist Villas And Spa
Sudartha, Ketut Yuda
Implanting Strategic Management
Ansoff. Igor
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