Remollo, A. J. B., & Peralta, J. G. B. (2023). Development of Palagsing (Sticky Sago Palm Cake) with extended shelf life through water retort processing. College of Home Economics, University of the Philippines Diliman.
Citace podle Chicago (17th ed.)Remollo, Alvier Jade B., a Justin Godfrey B. Peralta. Development of Palagsing (Sticky Sago Palm Cake) with Extended Shelf Life Through Water Retort Processing. Quezon City: College of Home Economics, University of the Philippines Diliman, 2023.
Citace podle MLA (9th ed.)Remollo, Alvier Jade B., a Justin Godfrey B. Peralta. Development of Palagsing (Sticky Sago Palm Cake) with Extended Shelf Life Through Water Retort Processing. College of Home Economics, University of the Philippines Diliman, 2023.
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