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Knowledge, Understanding, and Application of Industrial Training Towards The Students of Catering Study Program
Abstract : 144
PDF : 89
Using rice bran as a patisserie ingredient in project-based learning in the food engineering study program at UNY
Abstract : 77
PDF : 64
Entrepreneurial motivation of culinary students through implementation of online heutagogy project-based learning for productive courses
Abstract : 90
PDF : 67
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