Отображение 1 - 10 результаты of 27 для поиска '', время запроса: 0.05сек. Отмена результатов
  1. 1
    по Abella, Patricia Victoria A.
    Опубликовано 2022
    ‌

    Protocol development for prevention and control of COVID-19 disease transmission in communion wafer (hostia) production
  2. 2
    по Arinzol, John Zeus L.
    Опубликовано 2020
    ‌

    Safety and quality assessment of the micro-scale processing practices of small communion wafers a case study
  3. 3
    по Grageda, Jan Nicolas
    Опубликовано 2019
    Also available in UP Diliman Digital Archives
    Thesis

    Chemical and sensory properties of pandesal fortified with eggshell calcium powder
  4. 4
    по Alcaraz, Ma. Clarizze M.
    Опубликовано 2014
    Thesis

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
  5. 5
    по Nicomedes, Christal Elgie Caballero
    Опубликовано 2013
    Thesis

    Gluten-free yeast bread optimization with response surface methodology
  6. 6
    по Clavecilla, Jeleen Parreno
    Опубликовано 2013
    Thesis

    Optimization of key ingredient levels in gluten-free rice bread by response surface methodology
  7. 7
    по Malibiran, Claire Santos
    Опубликовано 2003
    Thesis

    Calcium-fortified pandesal development and calcium availability
  8. 8
    по Matapaja, Maurice Santos
    Опубликовано 2002
    Thesis

    The effect of resistant-starch subsituted loaf bread on blood glucose level
  9. 9
    по Hans, Rosa J.
    Опубликовано 1981
    Thesis

    Yeast breads from two levels of sweet potato-wheat flour composite
  10. 10
    по De la Cuesta, Jocelyn C.
    Опубликовано 1978
    Thesis

    Development of loaf bread from cassava starch-wheat flour composite
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