Search Results - Dumelod, Benelyn Domingo

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  1. 1

    Utilization of carrageenan in low-calorie gelatin dessert by Cosio, Yvette Anne Bunag

    Published 1995
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  2. 2

    Development and analysis of a carrageenan-incorporated pancake formulation by Cossid, Sharon Ybañez

    Published 1997
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  3. 3

    Utilization of coconut residue flour in instant noodles by Tan, Llena Luna

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  4. 4

    Development of flavored camote chips by Yao, Mary Grace Siy

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  5. 5

    Compositional analysis of mole cricket (Gryllotalpa Orientalis Burmeister) II. physico-chemical properties and mineral content by Deveza, Genevieve F.

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  6. 6

    Standardization of coconut (Cocos Nucifera Linn.) oil refining for village level production by Velasquez, Esther de la Merced

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  7. 7

    Utilization of kappa-carrageenan for quality improvement of "Pan De Sal" by Siccion, Marivic P.

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  8. 8

    The reusability of baker's yeast (Saccharomyces cerevisiae) immobilized in calcium alginate and k-carrageenan/locust bean gum gel beads during repeated batch ethanolic fermentation by Tiuseco, Manolito Tamondong

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  9. 9

    Packaging and accelerated shelf life testing of ube powder (Dioscorea alata Linn.) by Toh, Maria Dulce Santamaria

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  10. 10

    Pilot scale production of coconut residue cookies by Collantes, Mabelle Valdez

    Published 1995
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