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

CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF WINE BASED ON KERSEN FRUIT USING THE FERMENTATION METHOD

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RESEARCH AND DEVELOPMENT PROJECT MANDAI CHIPS (HIGH POTASSIUM CEMPEDAK'S SKIN CHIPS)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of soybean as cupcakes topped with keto whipped cream

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE IMPLEMENTATION OF CHICKPEAS FOR PERKEDEL USING FRYING METHOD

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF STRING BEANS AND MUNG BEANS FOR HEALTHY PATTY WITH PAN SEAR METHOD

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUTMEG AS A FLAVOR ENHANCER FOR BEER FERMENTATION

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF BREADFRUIT, SOYA PASTE, AND OYSTER MUSHROOM AS THE INGREDIENTS FOR ANALOGUE MEAT APPLICATION TO DENDENG BALADO

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INDUSTRIAL TRAINING REPORT : Hot kitchen at pullman doha westbay
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : INDUSTRIAL TRAINING REPORT TANG PALACE KITCHEN AT JW MARRIOT SURABAYA
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Pastry Kitchen in JW MARRIOTT Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
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