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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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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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