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Effect of okara flour on quality of cookie, ឥទ្ធិពលបរិមាណម្សៅកាកសណ្ដែកសៀងទៅលើគុណភាពនំឃុកគី

by SUM DAVIN, ស៊ុំ ដាវីន.
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.2 (Browse shelf) Available
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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 AGI SUN 2024 B1.342 Or.1 Quality characteristics of khmer korko soup powder added with moringa lea ves powder and roasted rice, ការកំណត់លក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរដោយបន្ថែមម្សៅស្លឹកម្រុំ និងអង្ករលីង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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