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  1. 1

    Consumer-based optimization and standardization of sweet potato (Ipomoca batatas var. Emitlog) kroepeck von Martinez, Mark Joaquin G.

    Abschlussarbeit

    Consumer-based optimization and standardization of sweet potato (Ipomoca batatas var. Emitlog) kroepeck
  2. 2

    A comparative study of brown rice-based kroepeck formulations with full fat soybeans, mungbeans, and lentil von Dayaganon, Excy B.

    Abschlussarbeit

    A comparative study of brown rice-based kroepeck formulations with full fat soybeans, mungbeans, and lentil
  3. 3

    Influence of drying time on the quality of squash kroepeck von Janapon, Rolly L.

    Abschlussarbeit

    Influence of drying time on the quality of squash kroepeck
  4. 4

    Utilization of palauan (Cyrtosperma merkusii (Hassk) Schott) flour in the production of kroepeck von Celfo, Dinah Elumba

    Abschlussarbeit

    Utilization of palauan (Cyrtosperma merkusii (Hassk) Schott) flour in the production of kroepeck

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