1 - 10 toradh á dtaispeáint as 10 toradh san iomlán ar an gcuardach '', am iarratais: 0.01s Beachtaigh na torthaí
  1. 1

    Substitution of banana (Musa acuminata L. ev cavendishii) flour for the production of cake-like muffins de réir Gaviola, Gilly Marie B.

    Foilsithe / Cruthaithe 2010
    Tráchtas

    Substitution of banana (Musa acuminata L. ev cavendishii) flour for the production of cake-like muffins
  2. 2

    Muffins and quickbreads simple recipe ideas for delicious home baking de réir Fraser, Linda

    Foilsithe / Cruthaithe 2007
    LEABHAR

    Muffins and quickbreads simple recipe ideas for delicious home baking
  3. 3

    Muffins over 200 recipes and variations to accompany any meal de réir DiPaolo, Francesca

    Foilsithe / Cruthaithe 2000
    LEABHAR

    Muffins over 200 recipes and variations to accompany any meal
  4. 4

    Muffins & quick breads de réir Carrol, John Phillip

    Foilsithe / Cruthaithe 1993
    LEABHAR

    Muffins & quick breads
  5. 5

    Scones, muffins, & teacakes.

    Foilsithe / Cruthaithe 1991
    LEABHAR

    Scones, muffins, & teacakes.
  6. 6

    Nutritional value of muffins made from coconut residue flour de réir Jao, Jennifer Lacerna

    Tráchtas

    Nutritional value of muffins made from coconut residue flour
  7. 7

    Storage studies on muffins made with coconut residue flour de réir Padilla, Marie Angeli Marquez

    Tráchtas

    Storage studies on muffins made with coconut residue flour
  8. 8

    Sensory characteristics of muffins made with coconut residue flour by de réir Miranda, Laarni Punzalan

    Tráchtas

    Sensory characteristics of muffins made with coconut residue flour by
  9. 9

    Little cakes from the Whimsical Bakehouse de réir Hansen, Kaye, Hansen, Liv

    LEABHAR

    Little cakes from the Whimsical Bakehouse
  10. 10

    Baking performance, rheology and physico-chemical properties of banana muffins substituted with crosslinked-tapioca starch de réir Julian, Mark Louie Callos

    Tráchtas

    Baking performance, rheology and physico-chemical properties of banana muffins substituted with crosslinked-tapioca starch

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