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

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"

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Cancer Prevention Indonesia Traditional Herbal Drink

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE UTILIZATION OF STEAMED MORINGA LEAVES IN CHICKEN NUGGET AS A MEDIA TO INCREASE CHILDREN’S VEGETABLES CONSUMPTION

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INDUSTRIAL TRAINING REPORT : KITCHENS IN W HOTELS SEMINYAK BALI
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT AROMATIC JAM : HIGH ANTIOXIDANT JAM FROM LEMONGRASS AND DATES
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN IN ANANTARA PALM JUMEIRAH DUBAI
Akademi Kuliner dan Patiseri Ottimmo Internasional
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Industrial Training Report "Pastry Kitchen IN JW Marriott Hotel Surabaya"
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF FRUIT WINE USING TROPICAL CITRUS USING AEROBIC FERMENTATION

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of chocolate flavoured flour into snack filled with sweet coconut

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF OATS AND GLUTEN-FREE STARCH AS THE MAIN INGREDIENTS IN MAKING NOODLE

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