PENGGUNAAN VARIAN TEPUNG DALAM PEMBUATAN HIDANGAN KATSU DENGAN BAHAN DASAR UTAMA JAMUR TIRAM

Feliciano, Boscha (2022) PENGGUNAAN VARIAN TEPUNG DALAM PEMBUATAN HIDANGAN KATSU DENGAN BAHAN DASAR UTAMA JAMUR TIRAM. D3 thesis, Poltekpar NHI Bandung.

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Item Type: Thesis (D3)
Subjects: T Technology > TX Home economics > TX642-840 Cooking
Divisions: Jurusan Hospitality > D3 Manajemen Tata Boga
Depositing User: Arip Priatna
Date Deposited: 10 Nov 2022 04:13
Last Modified: 16 Nov 2022 07:11
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/1504

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