檢索結果 - Timbol, May Roxanne G.

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  1. 1

    Effect of three processing methods on the functional properties of mung bean flour 由 Malaluan, Ma. Roxanne R.

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  2. 2

    Effect of different cooking pre-treatments on the total oxalate content of Taro (Colocasia esculenta L. Shott) flour 由 Eugenio, Maria Cristina O.

    出版 2012
    Thesis


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  3. 3

    Effect of cooking on the total oxalate content of Taro (colocasia esculenta L Schott) leaves 由 Gante, Junavie Caladon

    出版 2012
    Thesis


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  4. 4

    Effect of processing on the antioxidant content of guava (Psidium guajava L.) jam made from different cultivars 由 Hong, Jeysee Christine C.

    Thesis


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  5. 5

    Effect of extraction conditions on the yield and quality of guava (Psidium guajava 'supreme') pomace pectic 由 Tan, Verna Tabara

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  6. 6

    Effects of different drying methods on the total phenolics, flavonoids and tannins of tsaang-gubat (Carmona retusa (vahl) Masam.] 由 Maza, Maria Isabel Beatrice R.

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  7. 7

    Effect of processing on the antioxidant activity of aerial yam (Dioscorea bulbifera L.cv.) 由 Dognidon, Kenneth Andrew R.

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