Satinitigan, S. T., & Peralta, J. G. B. (2023). Utilization of Mango (Mangifera indica L. c.v. Carabao) kernel flour as wheat flour substitute for cake formulation. College of Home Economics, University of the Philippines Diliman.

Satinitigan, Shaina T., and Justin Godfrey B. Peralta. Utilization of Mango (Mangifera Indica L. C.v. Carabao) Kernel Flour as Wheat Flour Substitute for Cake Formulation. Quezon City: College of Home Economics, University of the Philippines Diliman, 2023.

Satinitigan, Shaina T., and Justin Godfrey B. Peralta. Utilization of Mango (Mangifera Indica L. C.v. Carabao) Kernel Flour as Wheat Flour Substitute for Cake Formulation. College of Home Economics, University of the Philippines Diliman, 2023.