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1
INOVASI PRODUK UBI JALAR KUNING SEBAGAI PENAMBAH CHOUX PASTRY DAN VLA UBI JALAR UNGU SEBAGAI FILLING TERHADAP ANALISIS UJI DAYA TERIMA KONSUMEN
by
Amalia, Nia
Published 2017
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2
INOVASI PRODUK NUGGET IKAN DENGAN MENGGUNAKAN BAHAN TAMBAHAN UBI JALAR UNGU
by
Arinta Dwi Hermawati, -
Published 2018
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3
INOVASI PRODUK MINI ROLL CAKE DENGAN PENAMBAHAN UBI JALAR CILEMBU BERBASIS DAYA TERIMA KONSUMEN
by
Malati Rineka Sari, -
Published 2019
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4
INOVASI PRODUK COOKIES EMPING MELINJO BEBAS GLUTEN (GLUTEN FREE) DENGAN PENGGUNAAN TEPUNG UBI JALAR CILEMBU
by
Setiawati, Intan
Published 2017
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5
PENAMBAHAN BAHAN BAKU UBI MERAH KEPADA KUE TRADISIONAL KUE LUMPUR TERHADAP DAYA TERIMA KONSUMEN.
by
Nur, Diana Shorea
Published 2016
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6
INOVASI PRODUK KUE MANGKOK DENGAN TAMBAHAN TEPUNG UBI UNGU
by
Wulandari, Widi
Published 2017
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7
INOVASI PRODUK MOUSSE DENGAN PENAMBAHAN UBI JALAR CILEMBU BERBASIS DAYA TERIMA KONSUMEN
by
Dani, _
Published 2017
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Universitas Pendidikan Indonesia
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Repository UPI
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Amalia, Nia
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Arinta Dwi Hermawati, -
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Dani, _
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Malati Rineka Sari, -
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Nur, Diana Shorea
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Setiawati, Intan
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