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Mar 11, 2019
1 min

PEMBUATAN MIE SEGAR DENGAN PEWARNA NATURAL

Mar 11, 2019
1 min

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

Mar 11, 2019
1 min

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

Mar 11, 2019
1 min

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

Jurnal Hospitality

Akademi Pariwisata Majapahit