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AKADEMI PARIWISATA MAJAPAHIT

JURNAL HOSPITALITY

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Mar 11, 20191 min read

PEMBUATAN MIE SEGAR DENGAN PEWARNA NATURAL

580

Mar 11, 20191 min read

PEMANFAATAN LIMBAH KULIT JERUK (CITRUS SINENZA L) UNTUK PENGOLAHAN SELAI

1,0070

Mar 11, 20191 min read

STUDI KOMPARATIF KUALITAS BANANA CAKE ANTARA BERBAHAN PISANG RAJA SANTAN DAN PISANG AMBON

490

Mar 11, 20191 min read

PENGARUH PENAMBAHAN TEPUNG KULIT UBI JALAR UNGU TERHADAP KARAKTERISTIK ORGANOLEPTIK BROWNIES KUKUS

600

Jurnal Hospitality

Akademi Pariwisata Majapahit

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