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  1. 1

    Physicochemical and functional properties of arrowroot (Maranta arundinacea L.) starch af Leister, Dianne M.

    Udgivet 2018
    Thesis

    Physicochemical and functional properties of arrowroot (Maranta arundinacea L.) starch
  2. 2

    Culture and processing of arrow root af Andam, Carlos J.

    Udgivet i Agriculture (2001)
    Article

    Culture and processing of arrow root
  3. 3

    Utilization of polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread [microform] af Rosario, Virginia D. 1952-

    Udgivet 1979
    Visual Material

    Utilization of polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread [microform]
  4. 4

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

    Bog

    Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread
  5. 5

    A feasibility study on the local production of pregelatinized starch from Maranta arundinacea L (Marantaceae) and Manihot esculenta Crantz (Euphorbiaceae) af Belison, Jerome C.

    Thesis

    A feasibility study on the local production of pregelatinized starch from Maranta arundinacea L (Marantaceae) and Manihot esculenta Crantz (Euphorbiaceae)
  6. 6

    Dextrins from arrowroot starch af Cordero, Myrna C.

    Thesis

    Dextrins from arrowroot starch
  7. 7

    Preparation and evaluation of pregelatinized arrowroot starch Maranta arundinaceae Linne (Family Marantaceae) af Delos Reyes, Angelito B.

    Thesis

    Preparation and evaluation of pregelatinized arrowroot starch Maranta arundinaceae Linne (Family Marantaceae)
  8. 8

    Dextrine from arrowroot starch [microform] af Cordero, myrna C.

    Visual Material

    Dextrine from arrowroot starch [microform]
  9. 9

    Dextrine from arrowroot starch af Cordero, Myrna C.

    Visual Material

    Dextrine from arrowroot starch

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