Gösterilen 1 - 10 sonuçlar arası kayıtlar. 27 sonuç. Aranan kelime '', Sorgu süresi: 0.02s Sonuçları Daraltın
  1. 1
    Yazar: Abella, Patricia Victoria A.
    Baskı/Yayın Bilgisi 2022
    Kitap

    Protocol development for prevention and control of COVID-19 disease transmission in communion wafer (hostia) production
  2. 2
    Yazar: Arinzol, John Zeus L.
    Baskı/Yayın Bilgisi 2020
    Kitap

    Safety and quality assessment of the micro-scale processing practices of small communion wafers a case study
  3. 3
    Yazar: Grageda, Jan Nicolas
    Baskı/Yayın Bilgisi 2019
    Also available in UP Diliman Digital Archives
    Tez

    Chemical and sensory properties of pandesal fortified with eggshell calcium powder
  4. 4
    Yazar: Alcaraz, Ma. Clarizze M.
    Baskı/Yayın Bilgisi 2014
    Tez

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
  5. 5
    Yazar: Nicomedes, Christal Elgie Caballero
    Baskı/Yayın Bilgisi 2013
    Tez

    Gluten-free yeast bread optimization with response surface methodology
  6. 6
    Yazar: Clavecilla, Jeleen Parreno
    Baskı/Yayın Bilgisi 2013
    Tez

    Optimization of key ingredient levels in gluten-free rice bread by response surface methodology
  7. 7
    Yazar: Malibiran, Claire Santos
    Baskı/Yayın Bilgisi 2003
    Tez

    Calcium-fortified pandesal development and calcium availability
  8. 8
    Yazar: Matapaja, Maurice Santos
    Baskı/Yayın Bilgisi 2002
    Tez

    The effect of resistant-starch subsituted loaf bread on blood glucose level
  9. 9
    Yazar: Hans, Rosa J.
    Baskı/Yayın Bilgisi 1981
    Tez

    Yeast breads from two levels of sweet potato-wheat flour composite
  10. 10
    Yazar: De la Cuesta, Jocelyn C.
    Baskı/Yayın Bilgisi 1978
    Tez

    Development of loaf bread from cassava starch-wheat flour composite
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