खोज परिणाम - Foo, Wan Teck
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1
Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels द्वारा Foo, Wan Teck
प्रकाशित 2013Get full text.
थीसिस Universiti Sains Malaysia -
2
Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f r... द्वारा Foo, Wan Teck
प्रकाशित 2007Get full text.
थीसिस Universiti Sains Malaysia