Quality and acceptability of loaf bread from banana-wheat composite flour
Total wheat flour substitution in bread-making
Yeast breads from two levels of sweet potato-wheat flour composite
Development of loaf bread from cassava starch-wheat flour composite
Milkfish (Bangus) as food.
Sensory acceptance of loaf bread as affected by yam flour, margarine, and oil
Calcium-fortified pandesal development and calcium availability
Total wheat flour subtitution in breadmaking [microform]
Reproduction and culture of milkfish.
Process optimization of vacuum fried milkfish (Chanos chanos Forksaal) chunks using response surface methodology
Extraction and characterization of milkfish (Chanos chanos)
Fingerling production of hatchery-reared milkfish (chanos chanos) in earthen nursery ponds
Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
Producing milkfish fingerlings in brackish water ponds is profitable. IN Currents [column]
Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread
Biology of milkfish (Chanos chanos forsskal)
Utilization of polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread [microform]
Input-output relationships of milkfish production for Bulacan prospects for higher yields
Storage study on pan de sal made from wheat-coconut flour composite
Give us this day ... an economic critique of political intervention between men and women and their daily bread
Bread machine how to prepare and bake the perfect loaf
Bread and pastry
Breadmaking improving quality
Chemical and sensory properties of pandesal fortified with eggshell calcium powder
Bread and pastry production
Utilization of kappa-carrageenan for quality improvement of "Pan De Sal"
Gluten-free yeast bread optimization with response surface methodology
Product improvement and storage study of soft rolls
Optimization of key ingredient levels in gluten-free rice bread by response surface methodology
Development of low carbohydrate pan de sal bread using mixture design methodology
Bread and pastry production intermediate
Food processing the baking of bread
Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread
Bakery and confectionery startup
The development of milkfish bone powder as fortifier in bread loaves
Protocol development for prevention and control of COVID-19 disease transmission in communion wafer (hostia) production
Development of pandesal with ubod
A Feasibility Study on PREMIER Bangus Processing Plant
Cultivation of bangos in the Philippines
Studies on the algal food habits of milk-fish, Chanos Chanos (Forskal)
In silico screening of potential bioactive peptides in milkfish (Chanos chanos) muscle proteins
Bangus [videorecording].
Development of Bouillon cubes from bangos (Chanos Chanos, Forskal)
Milkfish abstracts
A compilation of SEAFDEC AQD technical papers on milkfish and other finfishes
Aquaculture's visual culture scientific documentation and the transformation of freshwater
Impacts of probiotics on water quality and milkfish production (Chanos chanos) grown in polluted ponds of Marilao and Meycauayan, Bulacan
Dagupan conducts bangus census
Milkfish (chanos chanos) fry concession system in Bolinao, Pangasinan implications to coastal resources management
The water and sediment quality of chanos chanos monoculture and chanos chanos - gracilariopsis bailinae biculture in Pond
Theoretical risk ranking of commonly consumed processed Philippine fish species with and without phosphorus-containing additives
Evaluating knowledge, attitudes, perceptions, and barriers of Filipino consumers towards plant-based meat product
Understanding consumer confidence in frozen processed meat based on their knowledge of food traceability
Consumer knowledge, attitude, and perception toward the use of Monosodium Glutamate (MSG) in the Philippines
Factors affecting the consumption of ready-to-drink (RTD) yogurt drinks by Filipino college students in Metro Manila
Assessment of Nutritional Quality of Plant-based Meat Alternatives Sold in the Philippines