REPOSITORY DETAIL
508
DOCUMENTS
Repository Info

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

TOTAL DOCUMENT :
508
Institution Info

Akademi Kuliner dan Patiseri Ottimmo Internasional

Industrial Training Report at KONG Restaurant Bali
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUGGET FROM CANNELINI BEANS, CARROTS AND CAULIFLOWER
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF KELUWIH FRUIT FOR CHICKEN NOODLES USING THE DRYING METHOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN IN ANANTARA THE PALM HOTEL AND RESORT DUBAI, UAE
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : OVO VEGETARIAN PATTY FROM JACKFRUIT SEEDS AND MUSHROOMS AS REPLACEMENT OF BEEF
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT “VINRANGE” AROMATIC ORGANIC ORANGE ZEST VINEGAR WITH DOUBLE STEPS FERMENTATION
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CHICKEN MEATBALLS SUBTITUTE WITH JACKFRUIT SEED STARCH TO REDUCE WASTE FOOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Lotus Seed Tempeh As Ingredient For Making Stick Crackers Using Drying Method
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Nutritional Sport Food
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Fermented Senna Leaf and Reed Extract as Probiotic Drink
Akademi Kuliner dan Patiseri Ottimmo Internasional
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