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DETERMINATION OF MUNGBEAN ON PUMPKIN CRACKER PROCESSING កំណត់បរិមាណសណ្តែកបាយសមស្របទៅលើការកែច្នៃនំល្ពៅស្រួយ

by SONG BOPHA សុង បូផា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: X. 42P VII. 29CM.Online resources: Click here to access online
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.466 		AGI SON 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI SON 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI SON 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI SON 2023 B1-466 Or. (Browse shelf) Available
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AGI SON 2023 B1-466 Or. DETERMINATION OF MUNGBEAN ON PUMPKIN CRACKER PROCESSING កំណត់បរិមាណសណ្តែកបាយសមស្របទៅលើការកែច្នៃនំល្ពៅស្រួយ AGI SON 2023 B1-466 Or. DETERMINATION OF MUNGBEAN ON PUMPKIN CRACKER PROCESSING កំណត់បរិមាណសណ្តែកបាយសមស្របទៅលើការកែច្នៃនំល្ពៅស្រួយ AGI SON 2023 B1-466 Or. DETERMINATION OF MUNGBEAN ON PUMPKIN CRACKER PROCESSING កំណត់បរិមាណសណ្តែកបាយសមស្របទៅលើការកែច្នៃនំល្ពៅស្រួយ AGI SON 2023 B1-466 Or. DETERMINATION OF MUNGBEAN ON PUMPKIN CRACKER PROCESSING កំណត់បរិមាណសណ្តែកបាយសមស្របទៅលើការកែច្នៃនំល្ពៅស្រួយ AGI SOR 2023 B1-466 Or. QUALITY CHARACTERISTICS OF POUND CAKE ADDED WITH CORN FLOUR AND BANANA FLESH ការកំណត់លក្ខណះគុណភាពនំផោនខេកដែលបានបន្ថែមម្សៅពោត និងសាច់ចេក AGI SOR 2023 B1-466 Or. QUALITY CHARACTERISTICS OF POUND CAKE ADDED WITH CORN FLOUR AND BANANA FLESH ការកំណត់លក្ខណះគុណភាពនំផោនខេកដែលបានបន្ថែមម្សៅពោត និងសាច់ចេក AGI SOR 2023 B1-466 Or. QUALITY CHARACTERISTICS OF POUND CAKE ADDED WITH CORN FLOUR AND BANANA FLESH ការកំណត់លក្ខណះគុណភាពនំផោនខេកដែលបានបន្ថែមម្សៅពោត និងសាច់ចេក

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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