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  1. 1

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

    出版 1978
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  2. 2

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends 由 Alcaraz, Ma. Clarizze M.

    出版 2014
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  3. 3

    Yeast breads from two levels of sweet potato-wheat flour composite 由 Hans, Rosa J.

    出版 1981
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  4. 4

    Utilization of sago starch (Metroxylon asu Rottb.) as substitute for wheat flour in the production of waffle cones 由 Yamuyam, Norman Jay T.

    出版 2010
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  5. 5

    Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines 由 Alviola, Juma Novie A., Monterde, Viena G.

    出版 2018
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  6. 6

    Laboratory-scale Preparation of Potentially Inexpensive Low- and Middle-range Protein Molecular Weight Markers for SDS-PAGE 由 Recuenco, Mariam C.

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  7. 7

    Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake

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