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EFFECTS OF MORINALEAVES POWDER AND SOYBEAN FLOUR INCORPORATION ON COOKIES QUALITY. ឥទ្ធិពលនៃការបន្ថែមម្សៅស្លឹកម្រុំ និងម្សៅសណ្តែកសៀងលើគុណភាពនំខុកឃី

by SAY SOPHELTRA សាយ សុភក្រ្តា.
Material type: materialTypeLabelBookPublisher: Phnom Penh RUA 2022Description: X.51P VII. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.542 		AGI SAY 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI SAY 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI SAY 2022 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI SAY 2022 B1-542 Or. (Browse shelf) Available
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AGI SAY 2022 B1-542 Or. EFFECTS OF MORINALEAVES POWDER AND SOYBEAN FLOUR INCORPORATION ON COOKIES QUALITY. ឥទ្ធិពលនៃការបន្ថែមម្សៅស្លឹកម្រុំ និងម្សៅសណ្តែកសៀងលើគុណភាពនំខុកឃី AGI SAY 2022 B1-542 Or. EFFECTS OF MORINALEAVES POWDER AND SOYBEAN FLOUR INCORPORATION ON COOKIES QUALITY. ឥទ្ធិពលនៃការបន្ថែមម្សៅស្លឹកម្រុំ និងម្សៅសណ្តែកសៀងលើគុណភាពនំខុកឃី AGI SAY 2022 B1-542 Or. EFFECTS OF MORINALEAVES POWDER AND SOYBEAN FLOUR INCORPORATION ON COOKIES QUALITY. ឥទ្ធិពលនៃការបន្ថែមម្សៅស្លឹកម្រុំ និងម្សៅសណ្តែកសៀងលើគុណភាពនំខុកឃី AGI SAY 2022 B1-542 Or. EFFECTS OF MORINALEAVES POWDER AND SOYBEAN FLOUR INCORPORATION ON COOKIES QUALITY. ឥទ្ធិពលនៃការបន្ថែមម្សៅស្លឹកម្រុំ និងម្សៅសណ្តែកសៀងលើគុណភាពនំខុកឃី AGI SAY 2023 B1-542 Or. EFFECT OF CORN FLOUR QUANTITY ON QUALITY OF CHICKEN PATE ឥទ្ធិពលនៃបរិមាណម្សៅពោតទៅលើគុណភាពប៉ាតេសាច់មាន់ AGI SAY 2023 B1-542 Or. EFFECT OF CORN FLOUR QUANTITY ON QUALITY OF CHICKEN PATE ឥទ្ធិពលនៃបរិមាណម្សៅពោតទៅលើគុណភាពប៉ាតេសាច់មាន់ AGI SAY 2023 B1-542 Or. EFFECT OF CORN FLOUR QUANTITY ON QUALITY OF CHICKEN PATE ឥទ្ធិពលនៃបរិមាណម្សៅពោតទៅលើគុណភាពប៉ាតេសាច់មាន់

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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