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  1. 1

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

    論文

    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

    論文

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

    A Project feasibility study cassava flour 著者: Gorospe, Virginia

    出版事項 1993
    学位論文

    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... 著者: Mercader, Cesar

    出版事項 1964
    図書

    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 著者: Warsa, Surdiding R. 1947-

    図書

    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 著者: Labrador, Lourdes Magsaysay

    学位論文

    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) 著者: Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    図書

    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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