THE USAGE OF ARTIFICIAL CREAM IN MAKING DARK CHOCOLATE MOUSSE

Marcel, Syarif (2024) THE USAGE OF ARTIFICIAL CREAM IN MAKING DARK CHOCOLATE MOUSSE. D3 thesis, Politeknik Pariwisata NHI Bandung.

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Item Type: Thesis (D3)
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: Jurusan Hospitality > D3 Seni Pengolahan Patiseri
Depositing User: Arip Priatna
Date Deposited: 06 Mar 2025 04:09
Last Modified: 06 Mar 2025 04:09
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/2825

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