01026     2200325   4500001002100000005001500021035002000036007000300056040002200059100002900081245013500110250003100245300004000276999002100316020002200337041000800359082001700367084001700384090002100401264008600422336002100508337003000529338002300559521002100582650002100603700003200624700002000656850001200676852001200688INLIS00000000005942020231222031723  a0010-1223000335ta  aJIPDSURbinderda0 aArdhia Deasy Rosita Dewi  aFormula optimum produk bakery dan pastry fungsional /cArdhia Deasy Rosita Dewi, Yayon Pamula Mukti, Melina, dan 8 penulis lainnya  aCetakan Pertama, Juli 2022  av, 15 halaman :bilustrasi ;c23 cm  aCB-D13/2022-2038  a978-623-6373-96-5  aind042[23]a664.75  a664.75 ARD f  aCB-D13/2022-2038  aSurabaya :bDirektora Penerbitan dan Publikasi Ilmiah Universitas Surabaya,c2022  2rdacontentateks  2rdamediaatanpa perantara  2rdacarrieravolume1 aMahasiswa, Dosen 4aTeknologi pangan0 aYayon Pamula Muktiepenulis0 aMelinaepenulis  aJIPDSUR  aJIPDSUR