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Kualitas Keripik Berbahan Dasar Sayur Pakis

Pradnyani , Ni Luh Versillia

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ISBN/ISSN: 18.1.3.1.333
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.333
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Pembuatan Pancake Berbahan Dasar Tepung Kedelai

Rusdianto, Erick

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ISBN/ISSN: 18.1.3.1.348
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.348
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Kualitas Selai Berbahan Dasar Kulit Manggis

Triana, Sonia

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ISBN/ISSN: 17.1.3.1.252
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.252
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Kualitas Kue Putri Salju Berbahan Campuran Tepung Biji Nangka (Artocarpus Het…

Dewi, Ni Putu Irma Juliana

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ISBN/ISSN: 17.1.3.1.245
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.245
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Inovasi Rasa Pada Keju Vegetarian

Remantari, Putu Elya

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ISBN/ISSN: 18.1.3.1.301
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.301
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Kualitas Brownies Pisang Dengan Tepung Ketan Hitam

Damayanti, Putu Octa Viani

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ISBN/ISSN: 18.1.3.1.302
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.302
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Penggunaan Aquafaba Kacang Arab Sebagai Alternatif Pengganti Putih Telur Dala…

Ningsih, Desak Gede Catur Rahayu

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ISBN/ISSN: 18.1.3.1.361
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.361
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Kualitas Rasa Teh Berbahan Dasar Daun Kopi Dari Desa Asahduren

Sentanu, I Made David Dwi

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ISBN/ISSN: 18.1.3.1.358
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.358
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Penggunaan Air Rendaman Kacang Arab Kaleng Sebagai Pengganti Putih Telur Dala…

Nugraha, I Made Nanda Dwi

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ISBN/ISSN: 18.1.3.1.379
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.379
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Manisan Kering Berbahan Dasar Buah Anggur Merah

Artha, I Gede Priamboga Dhyana

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ISBN/ISSN: 18.1.3.1.336
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.336
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