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  1. 1

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

    Published 1959
    Thesis

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

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

    Thesis

    Development of an acceptable tomato jelly
  3. 3

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

    Thesis

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

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

    Thesis

    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 by Geronaga, Jhoer T.

    Thesis

    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 by Bolaño, Maria Bernarica Florita

    Thesis

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

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