Akademi Kuliner dan Patiseri Ottimmo Internasional


CODE : 074130
https://ottimmo.ac.id/
REPOSTIORY INFO


TITLE :
OTTIMMO International Repository
URL :
http://repository.ottimmo.ac.id
SOFTWARE PLATFORM :
E-Prints

TOTAL DOCUMENT :
507

CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Red Bean Flour and Mung Bean Flour for Gluten Free Pie
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN FREE AND HIGH ANTIOXIDANT NOODLE FROM PURPLE SWEET POTATO AND MIANA LEAVES WITH DRYING METHOD
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : High Antioxidant Cereal made from Purple Sweet Potato and Miana Leaves with Sand Frying Method
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Pa'Piong Sausage
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : the utilization of potato as a spread with highly nutritous
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Product Development of Carica Fruit As A Flavour and Topping For Yogurt Using The Fermentation Method
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilizing Of Kepok Banana (Musa Paradisiaca fa. typica) Starch Using Isolating Method In Making Of Pempek
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF SORGHUM FLOUR AS GYOZA SKINS, SUBSTITUTING ALL PURPOSE FLOUR AS A DIETARY FIBER ALTERNATIVE
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Fruit and Vegetable Cereal from Strawberry and Red Spinach using Baking Method
2023 | Akademi Kuliner dan Patiseri Ottimmo Internasional
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