- DocumentoHW 1cargado porAndrea Marcelo
- DocumentoFilipinocargado porAndrea Marcelo
- DocumentoTang_Balldrop.pdfcargado porAndrea Marcelo
- Documentomoleculescargado porAndrea Marcelo
- DocumentoEffect-of-Fermentation-Time-on-the-Phenolic-Flavonoid-and-Vitamin-C-Contents-and-Antioxidant-Activities-of-Okra-Abelmoschus-esculentus-Seeds.pdfcargado porAndrea Marcelo
- DocumentoAHUASHUSHSAcargado porAndrea Marcelo
- Documento32090-Article Text-115162-1-10-20170405 (2).pdfcargado porAndrea Marcelo
- Documento32090-Article Text-115162-1-10-20170405.pdfcargado porAndrea Marcelo
- Documento32090-Article Text-115162-1-10-20170405cargado porAndrea Marcelo
- Documento121049-332929-1-PB (1)cargado porAndrea Marcelo
- Documento2.3-2.6-2.9cargado porAndrea Marcelo
- DocumentoEffect of Fermentation Time on the Phenolic Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra Abelmoschus Esculentus Seedscargado porAndrea Marcelo
- DocumentoFermentation 05 00008cargado porAndrea Marcelo
- Documento[2344150X - Acta Universitatis Cibiniensis. Series E_ Food Technology] Possibilities to develop low-fat products_ a review.pdfcargado porAndrea Marcelo
- DocumentoDrying of Watermelon Rind and Development of Cakes from Rind Powder-135.pdfcargado porAndrea Marcelo
- DocumentoDrying of Watermelon Rind and Development of Cakes from Rind Powder-135 (1).pdfcargado porAndrea Marcelo
- DocumentoLabE_ThinLenses.doccargado porAndrea Marcelo
- Documento[2344150X - Acta Universitatis Cibiniensis. Series E_ Food Technology] Possibilities to Develop Low-fat Products_ a Reviewcargado porAndrea Marcelo