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510
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OTTIMMO International Repository
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http://repository.ottimmo.ac.id
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TOTAL DOCUMENT :
510
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Akademi Kuliner dan Patiseri Ottimmo Internasional

Industrial Training Report "Cold Kitchen and Pastry Kitchen at Namaaz Dining"
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

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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

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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

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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

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : the utilization of potato as a spread with highly nutritous

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Pa'Piong Sausage

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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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