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510
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TITLE :
OTTIMMO International Repository
URL :
http://repository.ottimmo.ac.id
SOFTWARE PLATFORM :
E-Prints

TOTAL DOCUMENT :
510
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Akademi Kuliner dan Patiseri Ottimmo Internasional

RESEARCH AND DEVELOPMENT FINAL PROJECT SOYBEAN MOZARELLA, HIGH PROTEIN AND VEGETARIAN CHEESE
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT SNAKE FRUIT (SALAK) COOKIES
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT "COCO" UTILIZATION OF COCONUT AS AN INTOLERANT FRIENDLY HIGH PROTEIN JAM
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT HEALTHY FREE CAFFEINE AND HIGH ANTIOXIDANT COFFEE FROM DATE SEEDS
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT Mr. SALTED JAM (HIGH PROTEIN HOMEMADE JAM MADE FROM SALTED EGG)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT “ Crackers Cucumber Skin” (Non MSG crackers made from cucumber skin high of vitamin K)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DFEVELOPMENT PROJECT Kersen Jam (Jam from Kersen / Mutingia Calabura L.) Utilization ofKersen Fruit as a Healthy Condiments
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT VEGETARIAN RED BEAN SHITAKE MUSHROOM SAUSAGE
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT FISLOT CHIP (Chips with a combination of fish and shallot)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT THE USE OF BANANA BLOSSOM AS THE MAIN INGREDIENTI N THE MAKING OF COOKING WINE RICH IN ANTIOXIDANT
Akademi Kuliner dan Patiseri Ottimmo Internasional
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