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Kualitas Cookies Menggunkan Tepung Bekatul (Oryza Sativa)

Balalembang, Saldrich Jilian

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ISBN/ISSN: 18.1.3.1.218
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Call Number: 808.068 Bal-k

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ISBN/ISSN: 18.1.3.1.218
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Call Number: 808.068 Bal-k

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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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Penggunaan Fermentasi Kulit Apel Sebagai Bahan Pengganti Ragi Dalam Pembuatan…

Ardhiyuda, Jonathan Irvani

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ISBN/ISSN: 18.1.3.1.214
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Series Title: -
Call Number: 808.068 Ard-p

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ISBN/ISSN: 18.1.3.1.214
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Call Number: 808.068 Ard-p

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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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Pemanfaatan Jintan Hitam Sebagai Topping Dalam Pembuatan Cookies

Limargo, Florissa Govedarica

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ISBN/ISSN: 18.1.3.1.199
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Series Title: -
Call Number: 808.068 Lim-p

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ISBN/ISSN: 18.1.3.1.199
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Call Number: 808.068 Lim-p

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Modifikasi Laklak Berbahan Dasar Tepung Beras Merah

Pradita, Kadek Aris

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ISBN/ISSN: 19.1.3.1.290
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Series Title: -
Call Number: 808.068 Pra-m

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ISBN/ISSN: 19.1.3.1.290
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Call Number: 808.068 Pra-m

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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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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 Nastar Dari Komponen Tanaman Sirsak Berupa Daun Dan Buah

Dewi, Ni Made Ayu Wija Kusuma

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ISBN/ISSN: 19.1.3.1.363
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Call Number: 808.068 Dew-k

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ISBN/ISSN: 19.1.3.1.363
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Call Number: 808.068 Dew-k

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Pancake Berbahan Dasar Ubi Jalar Ungu

Yesinta O.S, Ni Luh Putu

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ISBN/ISSN: 17.1.3.1.250
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Call Number: 808.068 Yes-p

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ISBN/ISSN: 17.1.3.1.250
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Call Number: 808.068 Yes-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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Series Title: -
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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