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Analisis Donat Berbahan Campuran Ekstrak Jahe

Wardana, Dodi

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ISBN/ISSN: 19.1.3.1.319
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Call Number: 808.068 War-a

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ISBN/ISSN: 19.1.3.1.319
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Call Number: 808.068 War-a

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Kualitas Dodol Berbahan Campuran Terung Ungu ( Solanum Melongena)

Sari, Made Vita Amelia

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ISBN/ISSN: 19.1.3.1.329
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Call Number: 808.068 Sar-k

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ISBN/ISSN: 19.1.3.1.329
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Call Number: 808.068 Sar-k

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Perbedaan Kualitas Keripik Bengkuang Dengan Keripik Kentang

Megantara, I Dewa Gede Unesa

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ISBN/ISSN: 19.1.3.1.343
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Call Number: 808.068 Meg-p

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ISBN/ISSN: 19.1.3.1.343
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Call Number: 808.068 Meg-p

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Peran Indonesian Chef Association (ICA) Dalam Memajukan Kuliner Bali

Asrama, I Wayan Mada

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ISBN/ISSN: 19.1.3.1.346
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Call Number: 808.068 Asr-p

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ISBN/ISSN: 19.1.3.1.346
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Call Number: 808.068 Asr-p

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Penggunaan Dami Nangka Sebagai Pengganti Daging Sapi Dalam Pembuatan Abon

Daud, Deostry Ishak Axelio

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ISBN/ISSN: 19.1.3.1.355
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Series Title: -
Call Number: 808.068 Dau-p

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ISBN/ISSN: 19.1.3.1.355
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Call Number: 808.068 Dau-p

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Penggunaan Tepung Kacang Hijau Sebagai Pengganti Tepung Terigu Dalam Pembuata…

Putra, I Made Adithya

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ISBN/ISSN: 19.1.3.1.358
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Call Number: 808.068 Put-p

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ISBN/ISSN: 19.1.3.1.358
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Call Number: 808.068 Put-p

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Kualitas Muffin Dengan Bahan Campuran Tepung Ubi Jalar Ungu

Suta, I Made Binara

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ISBN/ISSN: 19.1.3.1.373
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Call Number: 808.068 Sut-k

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ISBN/ISSN: 19.1.3.1.373
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Call Number: 808.068 Sut-k

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Kualitas Pudding Berbahan Campuran Kulit Buah Semangka

Dana, I Putu Eka Surya

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ISBN/ISSN: 19.1.3.1.376
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Call Number: 808.068 Dan-k

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ISBN/ISSN: 19.1.3.1.376
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Call Number: 808.068 Dan-k

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Kualitas Brownies dengan Campuran Tepung Umbi Suweg

Agusta, Aji

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ISBN/ISSN: 19.1.3.1.377
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Call Number: 808.068 Agu-k

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ISBN/ISSN: 19.1.3.1.377
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Call Number: 808.068 Agu-k

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Kualitas Puding Dengan Campuran Daun Kelor

Prianata, I Kadek Sugama

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ISBN/ISSN: 19.1.3.1.379
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Series Title: -
Call Number: 808.068 Pri-k

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ISBN/ISSN: 19.1.3.1.379
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Call Number: 808.068 Pri-k

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