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  1. 1

    Lactic acid fermentation from Jatropha curcas L. press cake and raw cassava starch using Rhizopus oryzae NRRL-395 Autor Perdon, Liza Rowena DLC

    Článek

    Lactic acid fermentation from Jatropha curcas L. press cake and raw cassava starch using Rhizopus oryzae NRRL-395
  2. 2

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

    Článek

    Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake
  3. 3

    A Project feasibility study cassava flour Autor Gorospe, Virginia

    Vydáno 1993
    Diplomová práce

    A Project feasibility study cassava flour
  4. 4

    Freedom from cassava a medical (clinical and documented) exposition of the noxious effects on human health caused by the enactment and implementation of Republic Act 657 known also... Autor Mercader, Cesar

    Vydáno 1964
    Kniha

    Freedom from cassava a medical (clinical and documented) exposition of the noxious effects on human health caused by the enactment and implementation of Republic Act 657 known also as the Cassava law
  5. 5

    Properties of wood adhesives extended with sweet potato and cassava flours in kalumpit (Terminalia microcarpa Decne) plywood Autor Warsa, Surdiding R. 1947-

    Kniha

    Properties of wood adhesives extended with sweet potato and cassava flours in kalumpit (Terminalia microcarpa Decne) plywood
  6. 6

    The use of cassava flour as a thickenin agent in lemon pie fillings and cream puddings prepared in small and large quantity Autor Labrador, Lourdes Magsaysay

    Diplomová práce

    The use of cassava flour as a thickenin agent in lemon pie fillings and cream puddings prepared in small and large quantity
  7. 7

    Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS) Autor Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    Kniha

    Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS)

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