PENGARUH LAMA FERMENTASI SINGKONG TERHADAP KUALITAS KUE PUKIS DALAM ASPEK AROMA, RASA DAN WARNA DI MUSTIKA YOGYAKARTA RESORT & SPA

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641.5 NAB p C.1

Publisher

: ., 2025

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xiii; 67 hlm.; tab.; ilus.; 30 x 21 cm

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641.5

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