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  1. 1

    The use of sodium hexametaphosphate in the extraction of guava juice for jelly-making von Bautista, Emma S.

    Veröffentlicht 1959
    Abschlussarbeit

    The use of sodium hexametaphosphate in the extraction of guava juice for jelly-making
  2. 2

    Development of an acceptable tomato jelly von Manto, Maria Agnes Loquias

    Abschlussarbeit

    Development of an acceptable tomato jelly
  3. 3

    Standardization of procedure for dalanghita (Citrus reticulata var. Szinkom) jelly von Delos Reyes, Rosela A.

    Abschlussarbeit

    Standardization of procedure for dalanghita (Citrus reticulata var. Szinkom) jelly
  4. 4

    Effects of maturity of Kamias (Averrhoa bilimbi) on the characterization of jelly. von Bugna, Neziah Raborar

    Abschlussarbeit

    Effects of maturity of Kamias (Averrhoa bilimbi) on the characterization of jelly.
  5. 5

    A preliminary study on the development of Spanish plum jelly and its consumer acceptability potential von Geronaga, Jhoer T.

    Abschlussarbeit

    A preliminary study on the development of Spanish plum jelly and its consumer acceptability potential
  6. 6

    Preliminary study on the utilization of batuan (Garcinia binucao) in jelly making von Bolaño, Maria Bernarica Florita

    Abschlussarbeit

    Preliminary study on the utilization of batuan (Garcinia binucao) in jelly making

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