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Pemanfaatan Nangka Muda Dan Tepung Kacang Hijau Pada Bakso Daging Sapi

Antara, I Made Ananta Prabawa

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ISBN/ISSN: 17.1.3.1.271
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.271
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Singkong Sebagai Bahan Dasar Nugget

Pebriawan, Kadek

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ISBN/ISSN: 17.1.3.1.291
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.291
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Pemanfaatan Bunga Marigold Sebagai Jajanan Tradisional Gandasturi

Permana, I Gusti Ngurah Agung Ari

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ISBN/ISSN: 17.1.3.1.290
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.290
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Kualitas Pembuatan Brownies Kukus Dengan Campuran Tepung Beras Merah

Kusmawan, I Wayan Edo Yudi

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ISBN/ISSN: 17.1.3.1.266
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.266
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Kualitas Ubi Ungu Dalam Pembuatan Vla

Kusuma, Yudi Armanda

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ISBN/ISSN: 17.1.3.1.289
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.289
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Pembuatan Dodol Dengan Bahan Dasar Dari Biji Durian

Setyawan, I Kadek Raditia

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ISBN/ISSN: 17.1.3.1.286
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.286
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Kualitas Home Made Noodle ( Mie Rumahan ) Dengan Tambahan Bahan Daun Kelor

Subawa, I Made Merta

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ISBN/ISSN: 17.1.3.1.264
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.264
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Penerapan Hygiene Dan Sanitasi Di Hot Kitchen Hotel Le Meridien Bali Jimbaran

Winarsa, I Gede Eka

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ISBN/ISSN: 17.1.3.1.285
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.285
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Pemanfaatan Edamame(Glycine Max. L. Merill) Dalam Pembuatan Es Krim

Santoso, Rania Ghina Thahani

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ISBN/ISSN: 17.1.3.1.280
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.280
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Pemanfaatan Buah Lamun Sebagai Bahan Pembuatan Soup

Sudiawan, Kadek Yoga

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ISBN/ISSN: 17.1.3.1.284
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.1.284
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