Đang hiển thị 151 - 160 kết quả của 178 cho tìm kiếm '"Breads"', thời gian truy vấn: 0.02s Tinh chỉnh kết quả
  1. 151

    Total wheat flour substitution in bread-making Bằng Banzon, Teresa Victoria Fernandez 1948-

    Sách

    Total wheat flour substitution in bread-making
  2. 152

    Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread Bằng Rosario, Virginia D. 1952-

    Sách

    Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread
  3. 153

    Storage life study on five brands of white pan bread Bằng Muego, Kathleen Faith Fajardo

    Luận văn

    Storage life study on five brands of white pan bread
  4. 154

    Utilization of kappa-carrageenan for quality improvement of "Pan De Sal" Bằng Siccion, Marivic P.

    Luận văn

    Utilization of kappa-carrageenan for quality improvement of "Pan De Sal"
  5. 155

    Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread Bằng Dela Cruz, Cynthia Grace C.

    Luận văn

    Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread
  6. 156

    Mold and staling control in Pandesal using antimicrobials, hydrocolloid and emulsifier Bằng Legaspi, Alpha Grace C.

    Luận văn

    Mold and staling control in Pandesal using antimicrobials, hydrocolloid and emulsifier
  7. 157

    Optimization of stabilized rice bran incorporation in pandesal Bằng Razon, Milton Parcutela

    Luận văn

    Optimization of stabilized rice bran incorporation in pandesal
  8. 158

    Development of pandesal with ubod Bằng Historillo, Francis Q.

    Luận văn

    Development of pandesal with ubod
  9. 159

    Quality of baked Pan de Sal as affected by dough freezing rate Bằng Salvador, Nina D.

    Luận văn

    Quality of baked Pan de Sal as affected by dough freezing rate
  10. 160

    The development of milkfish bone powder as fortifier in bread loaves Bằng Avenda­ño, Blesilda A.

    Luận văn

    The development of milkfish bone powder as fortifier in bread loaves

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