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  1. 1

    Laboratory-scale Preparation of Potentially Inexpensive Low- and Middle-range Protein Molecular Weight Markers for SDS-PAGE par Recuenco, Mariam C.

    Publié dans Philippine Journal of Science (2019)
    Article

    Laboratory-scale Preparation of Potentially Inexpensive Low- and Middle-range Protein Molecular Weight Markers for SDS-PAGE
  2. 2

    Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines par Alviola, Juma Novie A., Monterde, Viena G.

    Publié 2018
    Accéder au texte intégral
    Analytics

    Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines
  3. 3

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends par Alcaraz, Ma. Clarizze M.

    Publié 2014
    Thèse

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
  4. 4

    Utilization of sago starch (Metroxylon asu Rottb.) as substitute for wheat flour in the production of waffle cones par Yamuyam, Norman Jay T.

    Publié 2010
    Thèse

    Utilization of sago starch (Metroxylon asu Rottb.) as substitute for wheat flour in the production of waffle cones
  5. 5

    Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake

    Article

    Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake
  6. 6

    Yeast breads from two levels of sweet potato-wheat flour composite par Hans, Rosa J.

    Publié 1981
    Thèse

    Yeast breads from two levels of sweet potato-wheat flour composite
  7. 7

    Development of loaf bread from cassava starch-wheat flour composite par De la Cuesta, Jocelyn C.

    Publié 1978
    Thèse

    Development of loaf bread from cassava starch-wheat flour composite

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