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Collection : Uny Journal (Journal Universitas Negeri Yogyakarta)

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Academic Journal

RED RICE CREAM HORN WITH THE SUBSTITUTION OF RED RICE FLOUR AS A DESSERT PRODUCT INNOVATION

Authors : Minta Harsana, Dian Natasha Anggraeni; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

DIVERSIFICATION NOODLE PRODUCTS BASED ON CORN FLOUR FOR MAKING SOY SAUCE CHICKEN IFUMIE

Authors : Ichda Chayati, Krisna Mona Fitria; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

PARISIAN FLAN WITH RICE BRAN FLOUR AS A DESSERT

Authors : Minta Harsana, Afina Ulul Mizani; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

DRIED SUS SUBSTITUTION OF MILLET FLOUR AS A DIVERSIFICATION EFFORTS OF LOCAL FOOD BASED PASTRY PRODUCTS

Authors : Dewi Eka Murniati, Syifa Mutiah Syahidah; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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PARISIAN FLAN WITH RICE BRAN FLOUR AS A DESSERT

Authors : Minta Harsana, Afina Ulul Mizani; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

LE 'ECLAIRE (MILLET ECLAIRE) WITH THE SUBSTITUTION OF MILLET FLOUR AS UTILIZATION OF LOCAL FOODSTUFFS

Authors : Sutriyati Purwanti, Pia Celestine; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

UTILIZATION OF MILLET FLOUR AS THE BASIC MATERIAL TO MAKE A MILLCOFF CAKE (MILLET COFFEE CAKE)

Authors : Titin Hera Widi Handayani, Putri Sigar Nur Azzizah; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

FOXTAIL MILLET (JEWAWUT) BLACK NOODLE WITH SUBTITUTION OF FOXTAIL MILLET FLOUR AND CHARCOAL (ACTIVE BAMBOO CHARCOAL POWDER) AS HEALTHY BLACK YAMIE DIVERSIFICATION

Authors : Wika Rinawati, Candra Dewi Kumalajati; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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Academic Journal

PRODUCT DEVELOPMENT AS WEECO TARTLET DIVERSIFICATION OF LOCAL FOOD PRODUCTS BASED TART

Authors : Ichda Chayati, Prillasita Ayu Kusuma; Universitas Negeri Yogyakarta

Source: Prosiding Pendidikan Teknik Boga Busana; Vol 14, No 1 (2019): Prosiding PTBB 2019

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فلترة النتائج

RED RICE CREAM HORN WITH THE SUBSTITUTION OF RED RICE FLOUR AS A DESSERT PRODUCT INNOVATION

DIVERSIFICATION NOODLE PRODUCTS BASED ON CORN FLOUR FOR MAKING SOY SAUCE CHICKEN IFUMIE

PARISIAN FLAN WITH RICE BRAN FLOUR AS A DESSERT

DRIED SUS SUBSTITUTION OF MILLET FLOUR AS A DIVERSIFICATION EFFORTS OF LOCAL FOOD BASED PASTRY PRODUCTS

PARISIAN FLAN WITH RICE BRAN FLOUR AS A DESSERT

LE 'ECLAIRE (MILLET ECLAIRE) WITH THE SUBSTITUTION OF MILLET FLOUR AS UTILIZATION OF LOCAL FOODSTUFFS

UTILIZATION OF MILLET FLOUR AS THE BASIC MATERIAL TO MAKE A MILLCOFF CAKE (MILLET COFFEE CAKE)

FOXTAIL MILLET (JEWAWUT) BLACK NOODLE WITH SUBTITUTION OF FOXTAIL MILLET FLOUR AND CHARCOAL (ACTIVE BAMBOO CHARCOAL POWDER) AS HEALTHY BLACK YAMIE DIVERSIFICATION

PRODUCT DEVELOPMENT AS WEECO TARTLET DIVERSIFICATION OF LOCAL FOOD PRODUCTS BASED TART

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