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  1. 1

    Changes in the chemical and sensory properties of green mango juice during storage by Francisco, Ma. Leonora dL

    Published 2001
    Thesis


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  2. 2

    Development of mango-kalamansi juice blend by De Guzman, Mary Grace S.

    Published 1998
    Thesis


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  3. 3

    Evaluation of the functional properties of squash flour (Cucurbita maxima Duchesne) by Vergara, Vincent Austria

    Thesis


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  4. 4

    Effect of cooking on the total oxalate content on taro (Colacasia esculenta L. Schott) by Cachuela, Joan Maris S.

    Thesis


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  5. 5

    Storage behavior of sulfited and partially-dried coconut meat by De Los Reyes, Hazel Baltazar

    Published 1994
    Thesis


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  6. 6

    Anti-fungal activity of carboxymethyl cellulose (CMC) edible coatings with potassium sorbate in raw pili (Canarium ovatum) kernels by Tabardillo, Joyce Abigail A.

    Published 2012
    Thesis


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  7. 7

    Development of a banana-composite food packaging (Musa balbisiana cv. Saba) by Torralba, Aleli Charmaine C.

    Published 2012
    Thesis


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  8. 8

    Characterization of commercially available ready-to-drink buko juice by Torres, Danilo Monserrata

    Thesis


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  9. 9

    Protein-rich and cholesterol-free crackers from green mungbean (Phaseolus aureus) by Nicdao, Bernadette Marie Oloroso

    Published 2012
    Thesis


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  10. 10

    Development of canned sisig by Collado, Sarah Jean G.

    Thesis


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