PENGGUNAAN CAROB SEBAGAI BAHAN SUBTITUSI COKLAT DALAM PEMBUATAN BROWNIES

Muhammad Nabili, Ibrahim (2024) PENGGUNAAN CAROB SEBAGAI BAHAN SUBTITUSI COKLAT DALAM PEMBUATAN BROWNIES. D3 thesis, Poltekpar 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: firman Firman Rahmat
Date Deposited: 14 Mar 2024 07:03
Last Modified: 14 Mar 2024 07:03
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/2554

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