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Culinary Article



  • STRATEGI PEMASARAN DODOL BETAWI HB.TOHA DI JAKARTA

  • ANALISIS TINGKAT KEPUASAN KONSUMEN (STUDI KASUS PADA RIJSTTAFEL RESTORAN OASIS, JAKARTA)

  • SENSORY CHARACTERISTIC AND NUTRITIONAL CONTENT ONDE-ONDE KETAWA WITH JALEJO FLOUR (A MIXTURE OF CORN, SOYBEAN AND MUNG BEAN)

  • A CRITICAL REVIEW OF KETUPAT BABANCI: THE DEVELOPMENT OF TRADITIONAL MENU

  • UJI KESUKAAN SAUS ARRABBIATA MENGGUNAKAN BUMBU TRADISIONAL ANDALIMAN

  • DODOL BETAWI

  • Tumpeng Philosophy

  • Fruits and Vegetables Carving

  • 30 Indonesian Traditional Culinary Icon

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