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  1. 1
    Por Ragasa, Anita Linda R.
    Publicado em 2003
    Thesis

    Characterization and interaction with food systems of carrageenan from the red alga, Betaphycus philippinensis doty (=Eucheuma gelatinae J. Agardh) solieriaceae, gigartinales
  2. 2
    Por Farolan, Colleen Francesca Guinto
    Publicado em 2000
    Thesis

    Kappa-carrageenan as stabilizer for peanut butter
  3. 3
    Por Cossid, Sharon Ybañez
    Publicado em 1997
    Thesis

    Development and analysis of a carrageenan-incorporated pancake formulation
  4. 4
    Por Antonio, Ma. Charina F.
    Publicado em 1995
    Thesis

    Development of a dietary fiber-rich gum drop through the incorporation of carrageenan
  5. 5
    Por Cosio, Yvette Anne Bunag
    Publicado em 1995
    Thesis

    Utilization of carrageenan in low-calorie gelatin dessert
  6. 6
    Por Fojas, Mia C.
    Publicado em 1994
    Thesis

    Utilization of carrageenan in making instant noodles
  7. 7
    Por Forteza, Ma. Antonina A.
    Publicado em 1992
    Thesis

    Product development and storage study of squid balls with carrageenan
  8. 8
    Por Ancheta, Fe C.
    Publicado em 1975
    Thesis

    Extraction of carrageenan from local seaweeds (Eucheuma cottonii)
  9. 9
    Thesis

    Establishment of sensory characteristics of stabilized Philippine-type peanut butter using carrageenan as stabilizer
  10. 10
    Thesis

    Optimization of kappa-carrageenan level in frozen corned beef
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