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  1. 1

    Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions by Baldoza, Bernajocele Jalyn

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  2. 2

    Response of sinakol quality on remilling and steaming of desiccated coconut by Ojas, Catherine Francisco

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  3. 3

    Modification of the pigeon pea (Cajanus cajan) burger patty formulation. by Bandiola, Clarisse M.

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