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  1. 1

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

    Artykuł

    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

    Artykuł

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

    A Project feasibility study cassava flour od Gorospe, Virginia

    Wydane 1993
    Praca dyplomowa

    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... od Mercader, Cesar

    Wydane 1964
    Książka

    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 od Warsa, Surdiding R. 1947-

    Książka

    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 od Labrador, Lourdes Magsaysay

    Praca dyplomowa

    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) od Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    Książka

    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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