IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION
Wedi'i Gadw mewn:
| Prif Awduron: | , |
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| Fformat: | Erthygl |
| Iaith: | Vietnamese |
| Cyhoeddwyd: |
2024
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| Pynciau: | |
| Mynediad Ar-lein: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/210933 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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