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  1. 1

    Assessment of antioxidant activity of cacao (Theobroma cacao) husks. by Andarza, Mary Antonette Garrino

    Thesis

    Assessment of antioxidant activity of cacao (Theobroma cacao) husks.
  2. 2

    Evaluation of the acid hydrolysis extraction factors and characterization of microcrystalline cellulose (mcc) from Theobroma cacao l. pod husks by Cacho, Julia Linnea T.

    Thesis

    Evaluation of the acid hydrolysis extraction factors and characterization of microcrystalline cellulose (mcc) from Theobroma cacao l. pod husks
  3. 3

    Development of chocolate with cacao (Theobroma cacao) nibs. by Quilantang, Reyna Fe Napata

    Thesis

    Development of chocolate with cacao (Theobroma cacao) nibs.
  4. 4

    Evaluation of crude microcrystalline cellulose from theobroma cacao L. (fam. Malvaceae) (Cacao) pod husks as suspending agent in oral suspensions by Palomares, Shania Jyra Q., Tsai, Kristi Yana Fae N., Vergara, Angela May R.

    Book

    Evaluation of crude microcrystalline cellulose from theobroma cacao L. (fam. Malvaceae) (Cacao) pod husks as suspending agent in oral suspensions
  5. 5

    Evaluation of microcrystalline cellulose from Theobroma cacao L. Pod Husk as binder for oral tablets by Agcongay, Alwyn James M., Bustamane, Anne Trisha A., Postigo, Keziah Faith A.

    Thesis

    Evaluation of microcrystalline cellulose from Theobroma cacao L. Pod Husk as binder for oral tablets

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