Index of /data/lhquang/file/Cocoa
Name
Last modified
Size
Description
Parent Directory
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A comparison of antioxidant properties.pdf
2011-03-28 09:57
118K
Effect of autoclaving cocoa nibs.pdf
2011-03-28 09:58
164K
Effect of polyphenol and pH on cocoa.pdf
2011-03-28 09:58
534K
Effects of alkalized cocoa powder.pdf
2011-03-28 09:58
571K
Effects of conching time.pdf
2011-03-28 09:58
407K
Effects of incubation.pdf
2011-03-28 09:58
174K
Effects of soy protein isolates.pdf
2011-03-28 09:58
473K
Elaboration of fruit wine from cocoa.pdf
2011-03-28 09:59
607K
Fat blook in chocolate.pdf
2011-03-28 09:59
494K
Insight in model parameters.pdf
2011-03-28 09:59
382K
Microstructure and mechanical properties.pdf
2011-03-28 09:59
659K
Optimization of cornstarch.pdf
2011-03-28 09:59
99K
Performence of different drying methods.pdf
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888K
Performence of different fermentation methods.pdf
2011-03-28 09:59
638K
Rapid instrumental methods.pdf
2011-03-28 09:59
421K
Storage time study.pdf
2011-03-28 09:59
105K
The antioxidant capacity of cocoa products.pdf
2011-03-28 09:59
540K
The functionality of milk powder.pdf
2011-03-28 10:00
288K
The kinetics of polyphenol degradation.pdf
2011-03-28 10:00
204K
antioxidant properties of cocoa powder.pdf
2011-03-28 09:57
469K
consumer-based optimization.pdf
2011-03-28 09:58
206K
surface bloom.pdf
2011-03-28 09:59
393K
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