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REPOSITORY DETAIL
510
DOCUMENTS
Repository Info
TITLE :
OTTIMMO International Repository
URL :
http://repository.ottimmo.ac.id
SOFTWARE PLATFORM :
E-Prints
TOTAL DOCUMENT :
510
Institution Info
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "V'S CHIPS" (WATERMELON SEED CHIPS WITH SWEET AND SPICY SAUCE)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "DELIZ NUGGET" (Karawila Nugget)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECT LUMPIA CAKALANG ASAP KHAS SEMARANG (Lumpia with Smoked Skipjack)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECT TOLO CHIPS BLACK-EYED PEAS TEMPEH CHIPS (Kripik Tempe Kacang Tolo)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "CHICKEN STOCK GEL" (Stock Gel with Shirataki Congee)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECET "CONG FAN KIWI" (Cong Fan Kiwi Juice with Dehydrated Kiwi Skin Tuile)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECT "7 AM SPREAD" (Mixed Fruits & Veggies Porang Spread with Eggshell Powder)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECT "BAK KIEN MANTOEL" (Milkfish Bak Kien)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECT "HEKIES" (Pumkin Seed Snowball Gluten-Free Cookies)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
RESEARCH AND DEVELOPMENT FINAL PROJECT "SUNNY DOUGH" (Gluten Free Donuts with Sunkist Rind Flour)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
240 - 250 from 510 results
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