REPOSITORY DETAIL
508
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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

INDUSTRIAL TRAINING REPORT : Bakery and Pastry Department at Mier Dessert and Patisserie
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Three Mates Deli Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT PROJECT JICAMA BLACK MILK (Bengkoang and Black Rice as Source of Antioxidant and Dietary Protein)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Sugar Free Sweet Potato (Ipomea Batatas (L.) Lam ) And Peanut (Arachis Hypogaea ) Flakes Using Baked Method
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF PUMPKIN FLOUR (Cucurbita Moschata Duch) IN MAKING GLUTEN FREE BAKED BROWNIES
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT MIL’S KITCHEN YOGYAKARTA
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 : UTILIZATION OF ORTHOSIPHON ARISTATUS AS HERBAL MEDICINE AND MADE INTO JELLY SO THAT IT REMAINS DELICIOUS FOR CONSUMPTION
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Internship at JW Marriott Hotel Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : " UTILIZATION OF ARROWROOT STARCH AS A BASIC INGREDIENT FOR MAKING CENDOL AND NON-DAIRY CREAMER AS A SUBSTITUTE FOR COCONUT MILK FOR ULCER SUFFERERS"
Akademi Kuliner dan Patiseri Ottimmo Internasional
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