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  1. 1

    Sensory acceptance of loaf bread as affected by yam flour, margarine, and oil by Lodevico, Domingo P.

    Article

    Sensory acceptance of loaf bread as affected by yam flour, margarine, and oil
  2. 2

    Functional physical properties of selected asian yam (Dioscorea spp.) flour

    Article

    Functional physical properties of selected asian yam (Dioscorea spp.) flour
  3. 3

    Preparation and utilization of ubi flour by Riguera, Concepcion C.

    Published 1959
    Thesis

    Preparation and utilization of ubi flour
  4. 4

    Solubility, swelling, viscosity and gelation properties of flours from ubi (Dioscorea alata Linn.) by Rabanes, Louane Mei

    Thesis

    Solubility, swelling, viscosity and gelation properties of flours from ubi (Dioscorea alata Linn.)

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