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AKADEMI PARIWISATA MAJAPAHIT

JURNAL HOSPITALITY

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PEMBUATAN MIE SEGAR DENGAN PEWARNA NATURAL

Mar 11, 20191 min read

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

Mar 11, 20191 min read

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

Mar 11, 20191 min read

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

Mar 11, 20191 min read

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