खोज परिणाम - Dumelod, Benelyn D.

परिणाम को परिष्कृत करें
  1. 1

    Streetfood safety training and certification program a collaborative experience द्वारा Dumelod, Benelyn D., Gatchalian, Corazon F.

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  2. 2

    The Cacao manual analytical procedures for fat content and Polycyclic Aromatic Hydrocarbons (PAHs) in Cacao products द्वारा Cristobal, Janelle O., Kwan, Charita S., Dumelod, Benelyn D., Narag, Claire Millicent A.

    प्रकाशित 2025
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  3. 3

    Optimization of a novel bukayo formulation using response surface methodology and mixture design द्वारा Villarante, Angelo Ismael M.

    प्रकाशित 2018
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  4. 4

    Effect of degree of milling and kernel fragment size on the moisture desorption behavior of Pinilisa Rice at 47°C द्वारा Escoreal, Joanne Kathrine M.

    प्रकाशित 2017
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  5. 5

    Moisture adsorption isotherms of Pinilisa rice of different milling fractions and fragment sizes द्वारा Bacas, Danielle Ann L.

    Also available in UP Diliman Digital Archives
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  6. 6

    Moisture desorption isotherms of Pinilisa rice (Oryza sativa L.) with different degrees of milling and kernel fragment sizes द्वारा Cambangay, Janine N.

    प्रकाशित 2017
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  7. 7

    Shelf-life estimation of undermilled Pinilisa rice, an aromatic traditional rice variety द्वारा Billedo, Elyss G.

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  8. 8

    Antioxidant properties and mineral composition of saba banana [Musa acuminata x balbisiana (ABB Group)] peel tea द्वारा Favila, Noelle Alexys M.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
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  9. 9

    Differences in antioxidant activity of guyabano leaf tea from cold and hot steeping methods द्वारा Desierdo, Bryan Kenneth V.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
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  10. 10

    Development of a rapid and affordable machine learning-based screening technique for honey adulteration using UV-visible absorption spectr द्वारा Sabacan, Ethan Josiah T.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access.
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