Gösterilen 1 - 7 sonuçlar arası kayıtlar. 7 sonuç. Aranan kelime '', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

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

    Makale

    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

    Makale

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

    A Project feasibility study cassava flour Yazar: Gorospe, Virginia

    Baskı/Yayın Bilgisi 1993
    Tez

    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... Yazar: Mercader, Cesar

    Baskı/Yayın Bilgisi 1964
    Kitap

    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 Yazar: Warsa, Surdiding R. 1947-

    Kitap

    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 Yazar: Labrador, Lourdes Magsaysay

    Tez

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

    Kitap

    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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