Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid

類似資料

• Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking
  著者:: Sainah Limbasan
  出版事項: (2020)
• The effect of brand image and brand personality towards satisfaction and loyalty intention in the context Sabah beverage product
  著者:: Chang, Augustina Mei Xin
  出版事項: (2016)
• Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
  著者:: Norazlina Mohammad Ridhwan
  出版事項: (2023)
• Characterisation of buffalo (bubalus bubalis) bone gelatin extracted using acid and papain pre-treatment
  著者:: Muhammad Yazid Samatra
  出版事項: (2023)
• Detection of porcine dna in gelatinous capsules using polymerase chain amplification of mtATPG6 gene
  著者:: Norziana Julmohamad
  出版事項: (2018)