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Vol 1 No 2 (2019): Culinaria
Kajian Teknologi dan Bisnis Kuliner
Published:
2019-08-30
Articles
UJI KESUKAAN DENDENG JANTUNG PISANG
Megayana Putri; Herra Herryani
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This article have been read
516
times, downloaded
756
times
KUALITAS PRODUK MC DONALD SEBAGAI FAKTOR YANG MEMENGARUHI KEPUASAN PELANGGAN MELALUI KEPUTUSAN PEMBELIAN
Meylani Tuti; Utari Rahmawati, Muhammad Mustafa
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This article have been read
280
times, downloaded
539
times
UJI KESUKAAN ROTI CANAI DENGAN SUBSTITUSI TEPUNG TALAS
Dranis Seko Trisno; Maria BF Manalu
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This article have been read
400
times, downloaded
824
times
UJI TINGKAT KESUKAAN TERHADAP KERIPIK BAWANG DENGAN PENAMBAHAN DAUN PEPAYA
Mahesa Dion Ibrahim; Setyo Widiarto
File_Jurnal
This article have been read
384
times, downloaded
1068
times
PEMANFAATAN TEPUNG BIJI DURIAN PADA PRODUK WINGKO BABAT
Muhammad Egar Lazuardi ; Nova Eviana
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This article have been read
322
times, downloaded
474
times