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Showing 1 - 11 results of 11 for search '"Food -- Composition"', 查询时间: 0.02s Refine Results
  1. 1
    Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat
    由 Ghobakhlou, Fatemeh
    出版 2019
    主题: “...Food - Composition...”
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  2. 2
    Extraction efficiency, physicochemical properties and hypercholesterolemia-lowering capability of virgin avocado oil
    由 Tan, Chin Xuan
    出版 2019
    主题: “...Food - Composition...”
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  3. 3
    Expression of thermostable α-amylase using formaldehyde dehydrogenase promoter in Meyerozyma guilliermondii strain SO
    主题: “...Food - Composition...”
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  4. 4
    Influence of different fat replacers and drying techniques on physicochemical characteristics and sensory attributes of regular and instant reduced-fat coffee creamer
    由 Hedayatnia, Simin
    出版 2015
    主题: “...Food - Composition...”
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  5. 5
    Production of a nutritionally-improved and shelf- stable ready-to-consume Kunun gyada powder made from blends of rice, groundnut, sesame seed and germinated soybean
    由 Musa, Halilu
    出版 2019
    主题: “...Food - Composition...”
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  6. 6
    Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana (musa acuminata x balbisiana colla cv.awak) flour
    主题: “...Food -- Composition...”
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  7. 7
    Kajian sebatian berfungsi di dalam rumpai laut dan kesannya keatas kualiti coklat./
    主题: “...Food Composition....”
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  8. 8
    Penghasilan gantian lemak koko berstruktur (SCBS) berasaskan lemak sawit dengan triasilgliserol berantai sederhana (MCT) /
    主题: “...Food Composition....”
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  9. 9
    Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /
    主题: “...Food Composition....”
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  10. 10
    Komposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari /
    由 Ch'ng, Soo Ee
    出版 2006
    主题: “...Food Composition...”
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  11. 11
    Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras /
    由 Yusnita Hamzah
    出版 2005
    主题: “...Food Composition...”
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