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Quality characteritics of muffins added with coconut residue, ការកំណត់លក្ខណៈគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅកាកដូង

by THORN SOKNIM, ថន សុខនីម.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: xi, ill, 29cm.DDC classification: AGI THO 2024 B1.338 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
B1.338 		AGI THO 2024 B1.338 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.338 		AGI THO 2024 B1.338 Or.2 (Browse shelf) Available
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AGI THI 2024 B1.338 Or.1 Quality Of soybean yogurt Drink By using Gelatin, គុណភាពទឹកយ៉ាអួរសណ្ដែកសៀងដោយប្រើជែលឡាទីន AGI THI 2024 B1.338 Or.2 Quality Of soybean yogurt Drink By using Gelatin, គុណភាពទឹកយ៉ាអួរសណ្ដែកសៀងដោយប្រើជែលឡាទីន AGI THO 2024 B1.338 Or.1 Quality characteritics of muffins added with coconut residue, ការកំណត់លក្ខណៈគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅកាកដូង AGI THO 2024 B1.338 Or.2 Quality characteritics of muffins added with coconut residue, ការកំណត់លក្ខណៈគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅកាកដូង AGI TIM 2024 B1.338 Or.1 Effects of Sweet potato Flour Quantity on Quality Of Vegan Ham From Soybean tofu, ឥទ្ធិពលនៃបរិមាណម្សៅដំឡូងជ្វាទៅលើគុណភាពសាច់បួសបន្ទះពីតៅហ៊ូសណ្ដែកសៀង AGI TIM 2024 B1.338 Or.2 Effects of Sweet potato Flour Quantity on Quality Of Vegan Ham From Soybean tofu, ឥទ្ធិពលនៃបរិមាណម្សៅដំឡូងជ្វាទៅលើគុណភាពសាច់បួសបន្ទះពីតៅហ៊ូសណ្ដែកសៀង AGI YAN 2024 B1.338 Or.1 Characterzation of probiotics isolated from traditional khmer fermented pangasius fish and their antimicrobial activty against common foodborne pathogens,ការកំណត់លក្ខណៈប្រូប្យូទិចដែលញែកចេញពីផ្អកត្រីប្រា និងសកម្មភាពរបស់ពួកវាប្រឆាំងនឹងភ្នាក់ងារចម្លងរោគលើអាហារ

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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