Substitusi Putih Telur Oleh Sari Tape Ketan Putih Dalam Pembuatan Meringue Pada Aplikasi Produk Basic Mousse

Fadhlan Afdhalul, Islam (2022) Substitusi Putih Telur Oleh Sari Tape Ketan Putih Dalam Pembuatan Meringue Pada Aplikasi Produk Basic Mousse. D3 thesis, Poltekpar NHI Bandung.

[img] Text
TA_201923573_BAB I.pdf
Download (435kB)
[img] Text
TA_201923573_BAB II.pdf
Restricted to Repository staff only
Download (572kB)
[img] Text
TA_201923573_BAB III.pdf
Restricted to Repository staff only
Download (241kB)
[img] Text
TA_201923573_BAB IV.pdf
Restricted to Repository staff only
Download (17kB)
[img] Text
TA_201923573_COVER.pdf
Download (556kB)
[img] Text
TA_201923573_FULLTEXT.pdf
Restricted to Repository staff only
Download (1MB)
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: M. Abdul Rosad
Date Deposited: 10 Nov 2022 03:56
Last Modified: 16 Nov 2022 06:07
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/1497

Actions (login required)

View Item View Item
REPOSITORY POLITEKNIK PARIWISATA NHI BANDUNG is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.