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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
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Industrial training report internship report at blanco par mandif
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
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
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
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
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
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
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Pa'Piong Sausage
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT REPORT "INFUSED COFFEE WITH BARLEY TO REDUCE CHOLESTEROL LEVEL"
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
Akademi Kuliner dan Patiseri Ottimmo Internasional
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