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  1. 1

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

    Publicado 1959
    Tesis

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

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

    Tesis

    Development of an acceptable tomato jelly
  3. 3

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

    Tesis

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

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

    Tesis

    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 por Geronaga, Jhoer T.

    Tesis

    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 por Bolaño, Maria Bernarica Florita

    Tesis

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

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