Đang hiển thị 1 - 6 kết quả của 6 cho tìm kiếm '', thời gian truy vấn: 0.01s Tinh chỉnh kết quả
  1. 1

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

    Được phát hành 2018
    Luận văn

    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) Bằng Bacuyag, Donna Melizza

    Luận văn

    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... Bằng Septimo, Aileen Grace Trinidad

    Luận văn

    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. Bằng Retiza, Mae Joy Mendoza

    Luận văn

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

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

    Luận văn

    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... Bằng Magsucang, Nyrelle Love Dela Cerna

    Luận văn

    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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