खोज परिणाम

परिणाम को परिष्कृत करें
  1. 1

    Breadmaking the modern revolution

    प्रकाशित 1975
    पुस्तक


    कवर छवि
  2. 2

    Fundamentals of quantity food preparation breads, soups & sandwiches द्वारा Hardwick, Geraline B.

    प्रकाशित 1978
    पुस्तक


    कवर छवि
  3. 3

    Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread द्वारा Rosario, Virginia D. 1952-

    पुस्तक


    कवर छवि
  4. 4

    Total wheat flour substitution in bread-making द्वारा Banzon, Teresa Victoria Fernandez 1948-

    पुस्तक


    कवर छवि
  5. 5

    Quality of baked Pan de Sal as affected by dough freezing rate द्वारा Salvador, Nina D.

    थीसिस


    कवर छवि
  6. 6

    Breadmaking improving quality

    प्रकाशित 2012
    पुस्तक


    कवर छवि
  7. 7

    Development of loaf bread from cassava starch-wheat flour composite द्वारा De la Cuesta, Jocelyn C.

    प्रकाशित 1978
    थीसिस


    कवर छवि
  8. 8

    Utilization of kappa-carrageenan for quality improvement of "Pan De Sal" द्वारा Siccion, Marivic P.

    थीसिस


    कवर छवि
  9. 9

    Product improvement and storage study of soft rolls द्वारा Santos, Maria Rowena Quezada

    थीसिस


    कवर छवि
  10. 10

    Recent advances in processing cereals comprising papers (with discussions) read at a symposium

    प्रकाशित 1962
    पुस्तक


    कवर छवि

खोज साधन: