Search Results - Galvez, Flor Crisanta F.

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  1. 1

    Consumption patterns, attitudes, behaviors of Metro Manila low-and middle-income families on processed foods. Utilization of indigenous legumes, cereals, oilseeds and starchy tuber... by Galvez. Flor Crisanta F.

    Published 2002
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  2. 2

    Development of lychee flavored nata de coco in syrup by Tan, Jennifer Tan

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  3. 3

    Storge stability studies on powdered dried banaba leaves (Lagerstroemia Speciosa (L.) Pers.) by Valencia, Julian Jacinto Ignacio

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  4. 4

    Utilization of coconut residue in cinnamon rolls by Santos, Glycerio Bravo

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  5. 5

    Studies on the activity of a crude protease extracted from Langkauas (Zingiber Zerumbet Linn. Smith) by Dela Peña, Jennifer C.

    Published 1994
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  6. 6

    Sensory characteristics of instant noodles manufactured with rice-mungbean and cassava starch by Felizardo, Ma. Karina C.

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  7. 7

    Sensory characteristics of pancit canton made with coconut residue flour (CRF) by Corrioso, JoAnne Alexis Cokes

    Published 1995
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  8. 8

    Utilization of coffee-flavored nata de coco in coffee jelly beverage by Tiong, Immaculate

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  9. 9

    Standards and consumer specifications for local peanut butter by Santiago Magnolia Nepomuceno

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  10. 10

    Use of distilled Monoglyceride as a stabilizer for peanut butter by Dela Cruz, Marithris Gabriel

    Published 2000
    Thesis


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