EFFECT OF HYDROLYSATION TIME ON PUMPKIN FLOUR BY MALTED IR66 RICE ON PUMPKIN SUGAR QUALITY. ឥទ្ធិពលនៃរយះពេកបំបែកម្សៅស្ពៅដោយម៉លស្រូវអុីអ៊ែរ៦៦ ទៅលើគុណភាពស្ករល្ពៅ
by
SO TRY. សូ ទ្រី
.
Material type: 
BookPublisher: Phnom Penh RUA 2021Description: IX.46P VII. 29CM.DDC classification:
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
AGI
|
Library Block B B566 | AGI SOT 2021 B566 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B566 | AGI SOT 2021 B566 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B566 | AGI SOT 2021 B566 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B566 | AGI SOT 2021 B566 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B566 | AGI SOT 2021 B566 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B566 | AGI SOT 2021 B566 Or. (Browse shelf) | Available |
There are no comments for this item.