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ឥទ្ធិពលនៃអង់ស៊ីមពីពូជស្រូវបណ្ដុះ និងរយៈពេល saccharification ខុសៗគ្នាលើគុណភាពនិងទិន្នផលស្ករម៉ាល់តូស ដែលផលិតពីម្សៅស្ដាចដំឡូងមី, effects of different sources of enzyme and saccharification times on quality and yield of maltose syrups from hydrolysis of cassava starch

by PHAT SOPHAN, ផាត សុផាន.
Material type: materialTypeLabelBookPublisher: phnom penh rua 2019Description: xi,48p.DDC classification: AGI PHA 2019 B672 Or. 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
B672 		AGI PHA 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI PHA 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI PHA 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI PHA 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI PHA 2019 B672 Or. (Browse shelf) Available
AGI AGI Library Block B
B672 		AGI PHA 2019 B672 Or. (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B672 Close shelf browser
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AGI PAN 2019 B672 Or. ៌ឥទ្ធិពលប្រេងហើរនៃស្លឹកគ្រៃ និង​ស្លឹកត្របែកទៅលើគុណភាពមីក្រូជីវនៃទឹកត្របែក, effects of essential oils from lemongrass and guava leaves on microbial quality in guava juice. AGI PAN 2019 B672 Or. ៌ឥទ្ធិពលប្រេងហើរនៃស្លឹកគ្រៃ និង​ស្លឹកត្របែកទៅលើគុណភាពមីក្រូជីវនៃទឹកត្របែក, effects of essential oils from lemongrass and guava leaves on microbial quality in guava juice. AGI PHA 2019 B672 Or. ឥទ្ធិពលនៃអង់ស៊ីមពីពូជស្រូវបណ្ដុះ និងរយៈពេល saccharification ខុសៗគ្នាលើគុណភាពនិងទិន្នផលស្ករម៉ាល់តូស ដែលផលិតពីម្សៅស្ដាចដំឡូងមី, effects of different sources of enzyme and saccharification times on quality and yield of maltose syrups from hydrolysis of cassava starch AGI PHA 2019 B672 Or. ឥទ្ធិពលនៃអង់ស៊ីមពីពូជស្រូវបណ្ដុះ និងរយៈពេល saccharification ខុសៗគ្នាលើគុណភាពនិងទិន្នផលស្ករម៉ាល់តូស ដែលផលិតពីម្សៅស្ដាចដំឡូងមី, effects of different sources of enzyme and saccharification times on quality and yield of maltose syrups from hydrolysis of cassava starch AGI PHA 2019 B672 Or. ឥទ្ធិពលនៃអង់ស៊ីមពីពូជស្រូវបណ្ដុះ និងរយៈពេល saccharification ខុសៗគ្នាលើគុណភាពនិងទិន្នផលស្ករម៉ាល់តូស ដែលផលិតពីម្សៅស្ដាចដំឡូងមី, effects of different sources of enzyme and saccharification times on quality and yield of maltose syrups from hydrolysis of cassava starch AGI PHA 2019 B672 Or. ឥទ្ធិពលនៃអង់ស៊ីមពីពូជស្រូវបណ្ដុះ និងរយៈពេល saccharification ខុសៗគ្នាលើគុណភាពនិងទិន្នផលស្ករម៉ាល់តូស ដែលផលិតពីម្សៅស្ដាចដំឡូងមី, effects of different sources of enzyme and saccharification times on quality and yield of maltose syrups from hydrolysis of cassava starch AGI PHA 2019 B672 Or. ឥទ្ធិពលនៃអង់ស៊ីមពីពូជស្រូវបណ្ដុះ និងរយៈពេល saccharification ខុសៗគ្នាលើគុណភាពនិងទិន្នផលស្ករម៉ាល់តូស ដែលផលិតពីម្សៅស្ដាចដំឡូងមី, effects of different sources of enzyme and saccharification times on quality and yield of maltose syrups from hydrolysis of cassava starch

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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