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REPOSITORY DETAIL
508
DOCUMENTS
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
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : MAKING WINE BASED ON TROPICAL FRUIT ( PINEAPPLE AND STARFRUIT) USING FERMENTATION METHOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Reuse Of Pomelo Orange Peel As Substitute of Kikil in Gulai
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF APPLE SKIN AND BANANA SKIN AS NUTRITIONAL JAM
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Japanese Yellow Pumpkin (Kabocha) as a Basic Material for Making Kabocha Crispy
Akademi Kuliner dan Patiseri Ottimmo Internasional
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RESEARCH AND DEVELOPMENT FINAL PROJECT Beet-Sweet (High Antioxidant Beetroot Jam)
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN THE WESTIN SURABAYA
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
INDUSTRIAL TRAINING REPORT : Hot Kitchen In The Westin Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : VEGAN JERKY BITS FROM CHICKPEA AS REPLACEMENT OF CHICKEN MEAT FOR HIGH PROTEIN AND LOW CALORIE FOOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN-FREE NUGGET FOOD INNOVATION MADE FROM CATFISH WITH MOCAF FLOUR
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
"INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT W BALI SEMINYAK"
Akademi Kuliner dan Patiseri Ottimmo Internasional
Total View This Week : 0
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