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Effects of okara flour incaporation on bread quality, ឥទ្ធិពលនៃការបន្ថែមម្សៅកាកសណ្ដែកសៀង លើគុណភាពនំប៉័ង

by KEAN SREYNA, គៀន ស្រីណា.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: x, ill, 29cm.DDC classification: AGI KEA 2024 B1.390 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
B1.390 		AGI KEA 2024 B1.390 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.390 		AGI KEA 2024 B1.390 Or.2 (Browse shelf) Available
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AGI ENG 2024 B1.390 Or.2 Detection of Coliform and Escherichia coli in family's nom banhchok proccesing at takmov district, kondal province, ការរកវត្តមាន Coliform និង Escherichia coli នៅក្នុងដំណើរការកែច្នៃនំបញ្ចុកជាលក្ខណៈគ្រួសារនៃក្រុងតាខ្មៅ ខេត្តកណ្ដាល AGI HAM 2024 B1.390 Or.1 Assessment of antibiotic resistance on vibrio spp. and aeromonas spp. isolated from red tilapia in siem reap province, ការវាយតម្លៃភាពស៊ាំរបស់ Vibrio spp. និង Aeromonas spp. នឹងឳសថអង់ទីប្យូទិចដែលញែកចេញពីត្រីទីឡាព្យ៉ាក្រហមនៅក្នុងខេត្តសៀមរាប AGI HAM 2024 B1.390 Or.2 Assessment of antibiotic resistance on vibrio spp. and aeromonas spp. isolated from red tilapia in siem reap province, ការវាយតម្លៃភាពស៊ាំរបស់ Vibrio spp. និង Aeromonas spp. នឹងឳសថអង់ទីប្យូទិចដែលញែកចេញពីត្រីទីឡាព្យ៉ាក្រហមនៅក្នុងខេត្តសៀមរាប AGI KEA 2024 B1.390 Or.1 Effects of okara flour incaporation on bread quality, ឥទ្ធិពលនៃការបន្ថែមម្សៅកាកសណ្ដែកសៀង លើគុណភាពនំប៉័ង AGI KEA 2024 B1.390 Or.2 Effects of okara flour incaporation on bread quality, ឥទ្ធិពលនៃការបន្ថែមម្សៅកាកសណ្ដែកសៀង លើគុណភាពនំប៉័ង AGI KHM 2024 B1.390 Or.1 Processing of kimchi, ការកែច្នៃគីមឈី AGI KHM 2024 B1.390 Or.2 Processing of kimchi, ការកែច្នៃគីមឈី

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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