A mostrar 1 - 7 resultados de 7 para a pesquisa 'Matanguihan, Eleuteria', tempo de pesquisa: 0.01seg Refinar resultados
  1. 1

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) [micro... Por Matanguihan, Eleuteria L. 1936-

    Publicado em 1977
    Visual Material

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) [microform]
  2. 2

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) Por Matanguihan, Eleuteria L. 1936-

    Publicado em 1969
    Thesis

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.)
  3. 3

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) Por Matanguihan, Eleuteria L. 1936-

    Publicado em 1969
    Thesis

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.)
  4. 4

    The university pilot food plant Por Matanguihan, Eleuteria

    Publicado no The Home Economist (1963)
    Artigo

    The university pilot food plant
  5. 5

    Utilization of the whipping component of mongo bean (Phaseolus aureaus roxb.) Por Matanguihan, Eleuteria L.

    Publicado em 1959
    Thesis

    Utilization of the whipping component of mongo bean (Phaseolus aureaus roxb.)
  6. 6

    Manufacture of macaroni products Por Matanguihan, Eleuteria L.

    Publicado no Education Quarterly (1958)
    Artigo

    Manufacture of macaroni products
  7. 7

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP) Por Bautista, Virginia Ramirez

    Thesis

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP)

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