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

INDUSTRIAL TRAINING REPORT : KITCHEN IN W BALI SEMINYAK HOTEL
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : MAKING WINE BASED ON TROPICAL FRUIT ( PINEAPPLE AND STARFRUIT) USING FERMENTATION METHOD

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Reuse Of Pomelo Orange Peel As Substitute of Kikil in Gulai

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF APPLE SKIN AND BANANA SKIN AS NUTRITIONAL JAM

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Japanese Yellow Pumpkin (Kabocha) as a Basic Material for Making Kabocha Crispy

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RESEARCH AND DEVELOPMENT FINAL PROJECT Beet-Sweet (High Antioxidant Beetroot Jam)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN THE WESTIN SURABAYA
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Hot Kitchen In The Westin Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : VEGAN JERKY BITS FROM CHICKPEA AS REPLACEMENT OF CHICKEN MEAT FOR HIGH PROTEIN AND LOW CALORIE FOOD

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN-FREE NUGGET FOOD INNOVATION MADE FROM CATFISH WITH MOCAF FLOUR

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