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  1. 1

    Assessment of the quality of crsipy noodles fortified with Vitamin A from squash. 由 Alo, Meriam Reyline Bacaro

    出版 2018
    Thesis

    Assessment of the quality of crsipy noodles fortified with Vitamin A from squash.
  2. 2

    A preliminary investigation of the seeds of Cucurbita maxima var. Alyaga duchesne (Fam. Cucurbitaceae) 由 Bacuyag, Donna Melizza

    Thesis

    A preliminary investigation of the seeds of Cucurbita maxima var. Alyaga duchesne (Fam. Cucurbitaceae)
  3. 3

    Effects of blanching and drying on the radical scavenging activity of natural pigments in blue ternatea (Clitoria ternatea), sugar beets (Beta vulgaris) and squash (Cucurbita maxim... 由 Septimo, Aileen Grace Trinidad

    Thesis

    Effects of blanching and drying on the radical scavenging activity of natural pigments in blue ternatea (Clitoria ternatea), sugar beets (Beta vulgaris) and squash (Cucurbita maxima).
  4. 4

    Effect of substitution of sugar with stevia (Stevia rebaudiana) powder in squash (Cucurbita maxima) polvoron. 由 Retiza, Mae Joy Mendoza

    Thesis

    Effect of substitution of sugar with stevia (Stevia rebaudiana) powder in squash (Cucurbita maxima) polvoron.
  5. 5

    Shelf life study of squash-soy nuggets. 由 Fernandez, Pia Mari J.

    Thesis

    Shelf life study of squash-soy nuggets.
  6. 6

    Utilization of alugbati (Basella alba 'Rubra'), squash (Cucurbita maxima), mung bean (Vigna Radiata) sprouts, and tomatoes (Lycopersicon esculentum) in dehydrated vegetable soup mi... 由 Magsucang, Nyrelle Love Dela Cerna

    Thesis

    Utilization of alugbati (Basella alba 'Rubra'), squash (Cucurbita maxima), mung bean (Vigna Radiata) sprouts, and tomatoes (Lycopersicon esculentum) in dehydrated vegetable soup mix production.

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