PENGGUNAAN KACANG HIJAU SEBAGAI SUBSTITUSI ALMOND DALAM PEMBUATAN COOOKED MARZIPAN

William, - (2021) PENGGUNAAN KACANG HIJAU SEBAGAI SUBSTITUSI ALMOND DALAM PEMBUATAN COOOKED MARZIPAN. D3 thesis, Poltekpar NHI Bandung.

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Item Type: Thesis (D3)
Subjects: T Technology > TX Home economics > TX341-641 Nutrition, Food and Food Supply
Divisions: Jurusan Hospitality > D3 Manajemen Patiseri
Depositing User: Unnamed user with email ofi@stp-bandung.ac.id
Date Deposited: 22 Sep 2022 06:59
Last Modified: 24 Nov 2022 08:39
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/948

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