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EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី

by KROY SOKNAY ក្រូយ សុខណៃ.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: X.50P VII. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.542 		AGI KRO 2023 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KRO 2023 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KRO 2023 B1-542 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.542 		AGI KRO 2023 B1-542 Or. (Browse shelf) Available
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AGI KHO 2022 B1-542 Or. ADDITION OF GINFER AND SUGAR ON THE QUALITY OF PINEAPPLE BEVERAGE. ការបន្ថែមខ្ញី និងស្ករលើគុណភាណពភេសជ្ជៈទឹកម្នាស់ AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី AGI KRO 2023 B1-542 Or. EFFECT OF BANANA BLANCHING TIMES ON QUALITY OF BANANA FLOUR FOR COOKIE PROCESSING ឥទ្ធិពលនៃរយះពេលស្រុសចេកទៅលើគុណភាពរបស់ម្សៅចេកក្នុងការកែច្នៃនំឃុកគី AGI KUN 2020 B1-542 Or. THE STUDY ON NEANG KHON RICE QUALITY IN THREE MARKETS OF PHNOM PENH ការសិក្សាទៅលើគុណភាពអង្ករនាងខុននៅក្នុងផ្សារបីនៃរាជធានីភ្នំពេញ AGI LEA 2023 B1-542 Or. THE STUDY ON GROWTH RATE OF Beauveria bassiana IN DIFFERENT TYPES SOLID MEDIA ការសិក្សាពីកម្រិតលូតលាស់ Beauveria bassiana នៅលើចំណីបណ្តុះផ្សេងៗគ្នា

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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