1 - 7 toradh á dtaispeáint as 7 toradh san iomlán ar an gcuardach '', am iarratais: 0.01s Beachtaigh na torthaí
  1. 1

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

    Alt

    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

    Alt

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

    A Project feasibility study cassava flour de réir Gorospe, Virginia

    Foilsithe / Cruthaithe 1993
    Tráchtas

    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... de réir Mercader, Cesar

    Foilsithe / Cruthaithe 1964
    LEABHAR

    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 de réir Warsa, Surdiding R. 1947-

    LEABHAR

    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 de réir Labrador, Lourdes Magsaysay

    Tráchtas

    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) de réir Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    LEABHAR

    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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