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  1. 1

    Assessment of the quality of crsipy noodles fortified with Vitamin A from squash. par Alo, Meriam Reyline Bacaro

    Publié 2018
    Thèse

    Assessment of the quality of crsipy noodles fortified with Vitamin A from squash.
  2. 2

    A preliminary investigation of the seeds of Cucurbita maxima var. Alyaga duchesne (Fam. Cucurbitaceae) par Bacuyag, Donna Melizza

    Thèse

    A preliminary investigation of the seeds of Cucurbita maxima var. Alyaga duchesne (Fam. Cucurbitaceae)
  3. 3

    Effects of blanching and drying on the radical scavenging activity of natural pigments in blue ternatea (Clitoria ternatea), sugar beets (Beta vulgaris) and squash (Cucurbita maxim... par Septimo, Aileen Grace Trinidad

    Thèse

    Effects of blanching and drying on the radical scavenging activity of natural pigments in blue ternatea (Clitoria ternatea), sugar beets (Beta vulgaris) and squash (Cucurbita maxima).
  4. 4

    Effect of substitution of sugar with stevia (Stevia rebaudiana) powder in squash (Cucurbita maxima) polvoron. par Retiza, Mae Joy Mendoza

    Thèse

    Effect of substitution of sugar with stevia (Stevia rebaudiana) powder in squash (Cucurbita maxima) polvoron.
  5. 5

    Shelf life study of squash-soy nuggets. par Fernandez, Pia Mari J.

    Thèse

    Shelf life study of squash-soy nuggets.
  6. 6

    Utilization of alugbati (Basella alba 'Rubra'), squash (Cucurbita maxima), mung bean (Vigna Radiata) sprouts, and tomatoes (Lycopersicon esculentum) in dehydrated vegetable soup mi... par Magsucang, Nyrelle Love Dela Cerna

    Thèse

    Utilization of alugbati (Basella alba 'Rubra'), squash (Cucurbita maxima), mung bean (Vigna Radiata) sprouts, and tomatoes (Lycopersicon esculentum) in dehydrated vegetable soup mix production.

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