REPOSITORY DETAIL
507
DOCUMENTS
Repository Info

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

TOTAL DOCUMENT :
507
Institution Info

Akademi Kuliner dan Patiseri Ottimmo Internasional

CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : BOILING GROUND DUCK MEAT AS THE MAIN INGREDIENT FOR MAKING MEATBALLS
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : INSTAN VEGAN BEEF JERKY MADE FROM TOFU SKIN USING DRYING METHOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT PERSIMMON MOUSSE
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT SURADIAN (Durian Pancake with Palm Sugar)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : Red Beans Porridge with Pine Nuts Milk Sauce
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF PURPLE SWEET POTATO (Ipoema batatas L. Poir) FLOUR FOR GLUTEN-FREE COOKIES AS COMPLEMENTARY FOOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Millennium Place Barsha Heights
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT COFFEE AND GO (Coffee Jam Rich in Vitamins B2, B5, B3 and Potassium)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : PAVILION AND PASTRY IN JW MARRIOTSURABAYA
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Breakfast And In Room Dining In Shangri-La Qaryat Al Beri Abu Dhabi Hotel
Akademi Kuliner dan Patiseri Ottimmo Internasional
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