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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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Perbedaan Kualitas Coklat Biasa Dengan Campuran Tempe

Edji, Vitalis Lasan Fernando Sare

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ISBN/ISSN: 18.1.3.1.323
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Call Number: 808.068 Edj-p

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ISBN/ISSN: 18.1.3.1.323
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Call Number: 808.068 Edj-p

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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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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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Prosedur Penerapan General Cleaning Room Di Aquarius Beach Hotel

Kusuma, Tedy Hendra

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ISBN/ISSN: 18.1.3.1.178
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Call Number: 808.068 Kus-p

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ISBN/ISSN: 18.1.3.1.178
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Call Number: 808.068 Kus-p

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Inovasi Tortilla Berbahan Dasar Tepung Kedelai

Mertha, I Gusti Agung Ricky Tri Satria

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ISBN/ISSN: 18.1.3.1.370
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Call Number: 808.068 Mer-i

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ISBN/ISSN: 18.1.3.1.370
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Call Number: 808.068 Mer-i

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Pembuatan Rempeyek Berbahan Dasar Tepung Kacang Hijau

Moniqa, Nela

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ISBN/ISSN: 17.1.3.1.279
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Call Number: 808.068 Mon-p

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ISBN/ISSN: 17.1.3.1.279
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Call Number: 808.068 Mon-p

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Kualitas Kue Bolu Panggang Berbahan Dasar Tepung Ketan Hitam

Dewangga, Putu Lanang Afrisa Kusuma

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ISBN/ISSN: 18.1.3.1.317
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Call Number: 808.068 Dew-k

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ISBN/ISSN: 18.1.3.1.317
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Call Number: 808.068 Dew-k

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Kualitas Teh Melati Dengan Campuran Kulit Manggis Sebagai Inovasi Minuman Ter…

Aryandika, I Putu Gede Nanda

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ISBN/ISSN: 18.1.3.1.313
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Call Number: 808.068 Ary-k

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ISBN/ISSN: 18.1.3.1.313
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Call Number: 808.068 Ary-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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Kualitas Abon Vegetarian Berbahan Dasar Bonggol Pisang Klutuk

Dewi, Ida Ayu Ari Chandra

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ISBN/ISSN: 19.1.3.1.263
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Call Number: 808.068 Dew-k

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ISBN/ISSN: 19.1.3.1.263
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Call Number: 808.068 Dew-k

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