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Pemanfaatan Buah lindur Sebagai bahan Tambahan Pembuatan Bubur Sumsum

Widyasari, I Gusti Ayu Dyanitha

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ISBN/ISSN: 15.1.3.1.191
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Call Number: 808.068 Wid-p

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ISBN/ISSN: 15.1.3.1.191
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Call Number: 808.068 Wid-p

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Kualitas es Krim Dengan bahan Tambahan Bunga Kecombrang

Wilbert, Daniel Alexander

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ISBN/ISSN: 15.1.3.1.188
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Call Number: 808.068 Wil-k

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ISBN/ISSN: 15.1.3.1.188
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Call Number: 808.068 Wil-k

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Kualitas Selai Buah Sirsak Dengan bahan Tambahan Ekstrak Daun Sirsak

Pratama, I Gusti Ngurah Wiradarma

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ISBN/ISSN: 15.1.3.1.182
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Call Number: 808.068 Pra-k

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ISBN/ISSN: 15.1.3.1.182
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Call Number: 808.068 Pra-k

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Permen Jelly Berbahan Tambahan Ekstrak Bunga Kenanga

Pramana, I Putu Adi Surya

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ISBN/ISSN: 15.1.3.1.174
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 15.1.3.1.174
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Call Number: 808.068 Pra-p

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Kulit Pangsit Berbahan Campuran Tepung Talas

Bayu, Alya K

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ISBN/ISSN: 15.1.3.1.166
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Call Number: 808.068 Bay-k

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ISBN/ISSN: 15.1.3.1.166
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Call Number: 808.068 Bay-k

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Kualitas Bolu Kukus Berbahan Campuran Tepung Sukun

Marliyani, I Gusti Agung Istri

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ISBN/ISSN: 15.1.3.1.163
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Call Number: 808.068 Mar-k

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ISBN/ISSN: 15.1.3.1.163
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Call Number: 808.068 Mar-k

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Kualitas Macaron Berbahan Dasar Tepung Kacang Tanah

Chulia, Tjoe Tifanny

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ISBN/ISSN: 15.1.3.1.160
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Call Number: 808.068 Chu-k

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ISBN/ISSN: 15.1.3.1.160
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Call Number: 808.068 Chu-k

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Kualitas Gelato Dengan Bahan Campuran Tuak Dan Santan Kelapa

Zainulloh, Muhamad

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ISBN/ISSN: 15.1.3.1.158
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Call Number: 808.068 Zai-k

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ISBN/ISSN: 15.1.3.1.158
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Call Number: 808.068 Zai-k

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Perbedaan Kualitas Pada bakso Ikan Tenggiri Original Dengan Bakso Ikan Tenggi…

Valdi, Ray

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ISBN/ISSN: 15.1.3.1.157
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Series Title: -
Call Number: 808.068 Val-p

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ISBN/ISSN: 15.1.3.1.157
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Call Number: 808.068 Val-p

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Kualitas Kue Mochi Dengan bahan Campuran Singkong

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ISBN/ISSN: 15.1.3.1.156
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Series Title: -
Call Number: 808.068 Wib-k

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ISBN/ISSN: 15.1.3.1.156
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Call Number: 808.068 Wib-k

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