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Processing of noni muffin cake, ការកែច្នៃនំម៉ាហ្វីនញ

by SUM THARIN, ស៊ុំ ថារិន.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: ix, ill, 29cm.DDC classification: AGI SUM 2024 B1.342 Or.1 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
B1.342 		AGI SUM 2024 B1.342 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.342 		AGI SUM 2024 B1.342 Or.3 (Browse shelf) Available
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AGI SOT 2024 B1.342 Or.2 The Determining Quantity Differences of noni fruit in processing passion fruit liqueur, ការកំណត់បរិមាណសាច់ផ្លែញខុសៗគ្នាក្នុងដំណើរការកែច្នៃស្រាក្រូចវល្លិ៍ត្រាំ AGI SOV 2024 B1.342 Or.1 Quality characteristic of instant noodles incorporated with okara flour, ការកំណត់លក្ខណៈគុណភាពមីសម្ងួតដែលបានបន្ថែមម្សៅសណ្ដែកសៀង AGI SOV 2024 B1.342 Or.2 Quality characteristic of instant noodles incorporated with okara flour, ការកំណត់លក្ខណៈគុណភាពមីសម្ងួតដែលបានបន្ថែមម្សៅសណ្ដែកសៀង AGI SUM 2024 B1.342 Or.1 Processing of noni muffin cake, ការកែច្នៃនំម៉ាហ្វីនញ AGI SUM 2024 B1.342 Or.1 Effect of okara flour on quality of cookie, ឥទ្ធិពលបរិមាណម្សៅកាកសណ្ដែកសៀងទៅលើគុណភាពនំឃុកគី AGI SUM 2024 B1.342 Or.2 Effect of okara flour on quality of cookie, ឥទ្ធិពលបរិមាណម្សៅកាកសណ្ដែកសៀងទៅលើគុណភាពនំឃុកគី AGI SUM 2024 B1.342 Or.3 Processing of noni muffin cake, ការកែច្នៃនំម៉ាហ្វីនញ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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